Frothy cannellini soup

Frothy cannellini soup

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(4 ratings)

Ready in 30 minutes

Easy

Serves 8
Lesley Waters’ impressive soup makes a stylish, frothy and easy starter - try serving in a cappucino cup

Nutrition and extra info

  • Can be frozen (without pesto)
  • Vegetarian

Nutrition:

  • kcal345
  • fat23g
  • saturates8g
  • carbs22g
  • sugars0g
  • fibre5g
  • protein13g
  • salt1.62g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 1 medium leek, thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 sticks celery, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 400g cans cannellini beans, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    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

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.

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Comments (5)

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
4

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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