Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

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