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- 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.
- 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.
- Add the peas and cannellini beans and cook for five minutes longer. Swirl through the pesto and season to taste.
- 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.
Per serving: 262kcals, 18.8g fat (7.2g saturated), 22.2g carbs (8.1g sugars), 11.2g protein, 6g fibre, 1.362g sodium
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