Name: Frothy cannellini soup
Total time: 30 min
Yield: 8
Cuisine: Italian
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

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Frothy cannellini soup

Frothy cannellini soup

Lesley Waters

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Serves 8

Easy

Total time: 30 mins

Ready in 30 minutes

A star rating of 3.5 out of 5.4 ratingsRate

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Lesley Waters’ impressive soup makes a stylish, frothy and easy starter - try serving in a cappucino cup

Freezable (Can be frozen (without pesto))

Vegetarian

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A star rating of 4 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal345
fat23g
saturates8g
carbs22g
sugars0g
fibre5g
protein13g
salt1.62g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2005

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A star rating of 3.5 out of 5.4 ratings

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