Frothy Cannellini Soup
This creamy and comforting cannellini bean soup is a delightful blend of tender vegetables and rich flavors. With a hint of basil pesto, this soup is a perfect choice for a cozy meal on a chilly day. Serve it up in cappuccino cups or bowls for a touch of elegance.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- 1 medium leek , thinly sliced
- 3 sticks 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
Instructions
- 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.
Yield
Serves 8
Nutrition
- Calories: 345 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.62 milligram of sodium
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