Name: Frothy cannellini soup
Yield: 8
Ingredients: 3 tbsp olive oil -; 1large onion , finely chopped -; 2 garlic cloves , crushed -; 1medium leek , thinly sliced -; 3sticks celery , finely chopped -; 400g cans cannellini beans , drained and rinsed -; 1.7l vegetable stock -; 1 bay leaf -; 142ml carton double cream -; 150g pot fresh green pesto from the chiller cabinet -; 125g pack (around 16) sesame breadsticks , optional -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Frothy cannellini soup

1. 3 tbsp olive oil -

2. 1large onion , finely chopped -

3. 2 garlic cloves , crushed -

4. 1medium leek , thinly sliced -

5. 3sticks celery , finely chopped -

6. 400g cans cannellini beans , drained and rinsed -

7. 1.7l vegetable stock -

8. 1 bay leaf -

9. 142ml carton double cream -

10. 150g pot fresh green pesto from the chiller cabinet -

11. 125g pack (around 16) sesame breadsticks , optional -

How to cook deliciously - Frothy cannellini soup

1. Stage

Heat the oil in a large saucepan and tip in the onion, garlic, leek and celery. Cover and sweat the vegetables over a low heat for 8-10 mins until softened.

2. Stage

Add the beans, stock and bay leaf, then season and bring to the boil. Reduce the heat, then simmer, covered, for 20-25 mins until the vegetables are completely softened. Allow to cool slightly.

3. Stage

Whizz with a stick blender until smooth, pour in the cream and re-heat. The soup can be refrigerated or frozen at this point.

4. Stage

Before serving, add half the pesto and whizz again for just a few seconds until the soup is flecked with basil. Season to taste. Ladle the soup into 8 cappuccino cups or bowls and spoon a dollop of the remaining pesto into each serving.