Recipes: Courgette, pea & pesto soup

Enjoy this super healthy soup when you want a comforting but low-calorie lunch - rich in fibre, vitamin C and folic acid

Ingredients

1 tbsp olive oil
1 garlic clove , sliced
500g courgettes , quartered lengthways and chopped
200g frozen peas
400g can cannellini beans , drained and rinsed
1l hot vegetable stock
2 tbsp basil pesto , or vegetarian alternative

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 with crusty brown bread, if you like. Or pop in a flask to take to work.

NUTRITION PER SERVING:

200 kcalories, protein 12g, carbohydrate 21g, fat 8 g, saturated fat 2g, fibre 8g, sugar 7g, salt 1,05 g 

source: bbcgoodfood.com