3 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 medium leek, thinly sliced
3 sticks celery, finely chopped
2 x 400g cans cannellini beans, drained and rinsed
1.7litres/3pints vegetable stock
1 bay leaf
142ml carton double cream
150g pot fresh green pesto from the chiller cabinet
125g pack (around 16) sesame bread sticks, optional
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. Serve straight away and accompany with sesame breadsticks, if you like.
345 kcalories, protein 13g, carbohydrate 22g, fat 23g, saturated fat 8g, fibre 5g, added sugar none, salt 1.62g