Frothy cannellini soup

Frothy cannellini soup

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(4 ratings)

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Cooking time

Ready in 30 minutes

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Can be frozen (without pesto)
  • Vegetarian
Nutrition info

Nutrition

kcalories
345
protein
13g
carbs
22g
fat
23g
saturates
8g
fibre
5g
sugar
0g
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

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Method

  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.
  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.
  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.
  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 from Good Food magazine, January 2005

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Comments

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fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

matthewjgarner's picture

How many cans of beans? One? The recipe currently says "400g cans"

beverleyc's picture
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I left out the cream and only used a couple of teaspoons of pesto, it was delicious.

sh1rley's picture

I dont bother with the frothy part but apart from that this is a wonderful soup and well worth the bother of using the fresh pesto.

rosette's picture

Delicious soup-made an excellent first course-however I replaced the leek with shredded cabbage-will certainly do it again

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