Courgette and basil soup with cannellini beans

Name: Courgette and basil soup with cannellini beans
Total time: 30 min
Cuisine: Italian
Ingredients: 1 low fat cooking spray; 1 onion, chopped; 2 garlic cloves, sliced; 700g courgettes, chopped; 1 tin cannellini beans, drained and rinsed; 800ml gluten free dairy free egg free vegetable stock; 15g fresh basil; 1 lemon, zested

Fresh green courgette soup with white beans blended in for body, finished with plenty of basil.

Time30 min
LevelEasy
Costabout £0.80 a head

4 servings

Ingredients

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1low fat cooking spray
1onionchopped
2garlic clovessliced
700 gcourgetteschopped
1tin cannellini beansdrained and rinsed
800 mlgluten free dairy free egg free vegetable stock
15 gfresh basil
1lemonzested

Method

1
Spray a pan and cook the onion for 5 minutes. Add the garlic for 1 minute.
5 min
2
Add the courgettes, beans and stock. Bring to the boil and simmer for 12 minutes until the courgette is soft.
12 min
3
Add the basil and lemon zest.
4
Blend until smooth with a stick blender.
5
Season well and serve hot or cool.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.