The BBC Good Food logo
Frothy cannellini soup

Frothy cannellini soup

Rating: 4 out of 5.4 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

Ingredients

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.4 ratings

Sponsored content