Creamy White Bean Soup with Pesto Swirl
- 10 minutes
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Prep time ![]()
Ready in
- 4 portions
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Servings - Easy
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Difficulty
Ingredients
- 1 tbsp extra virgin olive oil plus extra for drizzling
- 1 onion finely chopped
- 1 garlic clove finely chopped
- 1 celery stick finely chopped
- 1 bay leaf
- 2 400 g tinned cannellini beans drained rinsed
- 2 vegetable stock cubes dissolved in 1L of boiling water
- 100 ml Elmlea single cream
- 1/2 lemon juice
- 2 tbsp fresh pesto
- basil leaves to garnish
- 20 g Parmesan finely grated
- ciabatta to serve
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat the oil in large saucepan, add the onion, garlic and celery and cook for 5mins until softened. Add the bay, beans and stock, bring to a boil and cook for 30mins. Remove the bay and blend until smooth with a stick blender. Add the Elmlea Single and lemon juice, blend again and season to taste with sea salt and black pepper.
- Divide between bowls and swirl through the pesto and a drizzle of olive oil. Top with basil leaves and parmesan and serve with ciabatta.
Freeze any leftover soup for a later date.
