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Frothy cannellini soup

Frothy cannellini soup

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  • Preparation and cooking time
    • Total time
    • Ready in 30 minutes
  • Easy
  • Serves 8

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

  • Freezable (Can be frozen (without pesto))
  • Vegetarian
Nutrition:
NutrientUnit
kcal345
fat23g
saturates8g
carbs22g
sugars0g
fibre5g
protein13g
salt1.62g
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Ingredients

  • 3 tbsp olive oil
  • 1large onion , finely chopped
  • 2 garlic cloves , crushed
  • 1medium leek , thinly sliced
  • 3sticks 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, January 2005

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A star rating of 3.5 out of 5.4 ratings
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