Cannellini Bean Soup

Serves 4
Ready in 30 minutes 
Calories 206 kcals 

Ingredients:

• 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

Method:

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 :)