Simple to make, green and light and unmistakably delicious. It also contains white beans for extra heartiness, bit if I would have put that also in the title, then it would have been too long :).
Recipe adapted just a bit from here.
Last year: Pui cu smântână (Romanian chicken and cream) (My mom's recipe).
Two years ago: Creamy coconut milk rice (vegan).
Three years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Four years ago: Stuffed baked avocados (Middle Eastern).
Ingredients (serves 4):
- 1 tablespoon olive oil
- 1 garlic clove
- 500 g courgettes, quartered lengthways and chopped (2 medium ones)
- 200 g frozen peas
- 400 g can of cannellini beans, drained and rinsed
- 1 liter hot vegetable stock
- 2 tablespoons vegan basil pesto
- extra salt and freshly ground pepper to taste (optional)
Heat the oil in a soup pot and add the sliced garlic clove. Let it cook until golden (1-2 minutes), then add the chopped courgettes.
Add the peas, the beans and the vegetable stock. Bring to a simmer.
Let it simmer uncovered for 10-15 minutes. Remove from the heat and stir in the pesto. Taste and adjust the seasoning with salt and pepper if necessary, then transfer to serving bowls. It's done, dig in!
No comments:
Post a Comment