- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 1 medium leek, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 sticks celery, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 400g cans cannellini beans, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 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
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.