Cannellini Bean Soup

Serves 4


  • 1 tbsp olive oil
  • 1 garlic clove - mashed
  • 500g courgettes - cubed
  • 200g frozen peas
  • 400g cannellini beans, drained and rinsed
  • 1 L hot vegetable stock
  • 2 tbsp green pesto


  1. Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.
  2. Stir the pesto through the soup with some seasoning, then ladle into bowls and serve. Or pop in a flask and save for later :)

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