Frothy cannellini soup
Lesley Waters’ impressive soup makes a stylish, frothy and easy starter – try serving in a cappucino cup
- Ready in 30 minutes
- Serves 8
- Easy
Nutrition per serving
-
kcal 345
-
fat 23g
-
saturates 8g
-
carbs 22g
-
sugars 0g
-
fibre 5g
-
protein 13g
-
salt 1.62g
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
Tip
Using a frotherIf 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.
Method
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.
