zucchini 0.5 pcs
boiled white beans 1 cup
frozen peas 1 cup
frozen spinach 0.5 cups
8 asparagus
water or broth 5 cups
pesto 6 tablespoons
garlic to taste
bay leaf 1 piece
thyme 2 tsp
ground coriander 1 tsp
salt and pepper to taste

Cut the zucchini into half rings, cut off the ends of the asparagus, cut in half. Defrost peas and spinach. Peel the garlic, chop and sauté in olive oil along with the spices. Add zucchini, beans and water/broth, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer for 2 minutes. Add asparagus, peas, spinach, bring to a boil and cook for another 5 minutes. Turn off the fire. Add pesto, stir.