Meals and Courses

Courgette, Pea and Pasta Soup with Pesto

cook 20 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 50 ml (2 fl oz) dry white wine
  • 1.5 litres (2 1/2 pints) hot chicken stock
  • 2 courgettes, chopped
  • 125 g (4 oz) frozen peas
  • 125 g (4 oz) macaroni
  • 25 g (1 oz) crème fraîche
  • 4 tablespoons shop-bought fresh green pesto
  • salt and pepper
  • crusty bread, to serve
  • Heat the oil in a saucepan, add the onion and cook for 5 minutes until softened. Pour over the wine and bring to the boil, then cook until reduced by half. Add the stock and simmer for 5 minutes.
  • Add the courgettes and cook for 5 minutes, then stir in the peas and cook for a further 2–3 minutes until tender.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain and add to the soup with the crème fraîche, then simmer for 1 minute.
  • Ladle into serving bowls, then drizzle a spoonful of the pesto on top of each. Serve with plenty of crusty bread.
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