Frothy cannellini soup

Frothy cannellini soup

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Ready in 30 minutes


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


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


  • 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



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

  • 2 garlic cloves, 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
    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Sep, 2011
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.
1st Oct, 2009
How many cans of beans? One? The recipe currently says "400g cans"
24th Jan, 2009
I left out the cream and only used a couple of teaspoons of pesto, it was delicious.
12th Jan, 2009
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.
26th Jan, 2008
Delicious soup-made an excellent first course-however I replaced the leek with shredded cabbage-will certainly do it again
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?