With goats cheese toast
1 Hour 25 Minutes
Rich in fibre
Finely chop the garlic and slice the courgettes into quarters.
Heat the oil in a pan. 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.
Stir the pesto through the soup with and season to your liking. Serve with crusty bread and enjoy!
Recipe from BBC Good Food