Frothy cannellini soup

• olive oil↗3 tbsp tbsp
• onion↗1large

  finely chopped

• garlic cloves↗2

  crushed

• leek↗1medium

  thinly sliced

• celery↗3sticks

  finely chopped

• cannellini beans↗400g cans g

  drained and rinsed

• vegetable stock↗1.7l l
• bay leaf↗1
• double cream↗142ml carton ml
• fresh green pesto↗150g pot g

  from the chiller cabinet

• sesame breadsticks125g pack (around 16) g

  optional

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.