Zucchini, Pea, and Pesto Soup

Man, was this fresh! I’ve decided that while zucchini are fine, I don’t really love them. They often get mushy in recipes. However, this recipe proves how great they can be! Sliced larger and not cooked long enough to become spongy, the zucchini is fantastic in this recipe. In general, this soup is reminiscent of a soup au pistou, which I love! Why not stir pesto into all soups … ? Via BBC Good Food.

  • 1 tbsp olive oil
  • 1 garlic clove, sliced
  • 1 lb zucchini (or courgettes, since this is from a British source), quartered lengthways and chopped
  • 1/3-½ lb frozen peas
  • 1 can cannellini beans, drained and rinsed
  • 1 quart vegetable or chicken stock
  • 2 tbsp basil pesto
  1. Heat the stock in a saucepan.
  2. Once the stock is warm, heat the oil in a large pot/dutch oven. Cook the garlic for a few seconds, then add the zucchini and cook for 3 mins until they start to soften.
  3. Stir in the peas and cannellini beans.
  4. Pour in the hot stock and cook for a further 3 mins.
  5. Stir the pesto through the soup and season as you like. Serve!
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