Add the garlic and cook for less than a minute. Then add the courgettes and cook for 3 mins until they soften. Stir in peas, cannellini beans, and pour in the veggie stock. Cook for a further 3 mins.
Stir pesto into the soup. You are welcome to add salt/pepper if your taste requires.
Ladle into bowls, and you can also save some in containers for lunch the following day.