FROTHY CANNELLINI SOUP

Frothy cannellini soup image

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

Provided by Lesley Waters

Time 30m

Number Of Ingredients 11

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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

Steps:

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.
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.
Whizz with a stick blender until smooth, pour in the cream and re-heat. The soup can be refrigerated or frozen at this point.
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.

Nutrition Facts : Calories 345 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.62 milligram of sodium