Frothy cannellini soup
Lesley Waters’ impressive soup makes a stylish, frothy and easy starter - try serving in a cappucino cup
2
ratings
Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 30 minutes
Vegetarian
Can be frozen (without pesto)
- 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.
Using a frother
If you have a cappuccino frother, you can use it to give a restaurant-style frothiness to the soup. Whizz each serving for a few seconds, in the cup.
345 kcalories, protein 13g, carbohydrate 22g, fat 23 g, saturated fat 8g, fibre 5g, salt 1.62 g
Recipe from Good Food magazine, January 2005.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1764/
Your binder
Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more
Ingredients
- 3 tbsp olive oil
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium leek , thinly sliced
- 3 sticks 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
Search Good Food
Roasting is a foolproof way of cooking fish. This salmon dish stays sweet and moist - a great main for a dinner party
Advertiser Links
More Good Food features
Wellbeing
Seasonal & local
Recipe features
Difficulty and servings
Serves 8
Preperation and cooking times
Ready in 30 minutes
Vegetarian
Can be frozen (without pesto)
Stylish, frothy and easy
Ingredients
- 3 tbsp olive oil
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium leek , thinly sliced
- 3 sticks 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
345 kcalories, protein 13g, carbohydrate 22g, fat 23 g, saturated fat 8g, fibre 5g, salt 1.62 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
26 January 2008
Rosette commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 March 2008
vastephan rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 April 2008
Barb rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.