Serves 4
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  1. Heat the oil in a large saucepan over a medium heat. Add the onion, celery and a pinch of salt and cook for 5-6 minutes until softened. Add the garlic and cook for two minutes longer.
  2. Add the stock, kale and cabbage. Bring to a simmer and cook for 2-3 minutes. Stir in the courgette and chopped green beans and cook for 2-3 minutes longer.
  3. Add the peas and cannellini beans and cook for five minutes longer. Swirl through the pesto and season to taste.
  4. Ladle the soup into bowls and top each portion with a handful of grated Parmesan, some extra pesto and some fresh basil leaves, plus lots of black pepper.

Nutrition Facts

Per serving: 262kcals, 18.8g fat (7.2g saturated), 22.2g carbs (8.1g sugars), 11.2g protein, 6g fibre, 1.362g sodium

SoupLunch & snacksVegetarian

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