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Creamy White Bean Soup with Pesto Swirl

  • Cooking time
  • Prep time
  • Servings4 portions
recipe image Creamy White Bean Soup with Pesto Swirl

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
Energy (kcal)535 kcal
Energy (kJ)2237 kJ
Protein (g)24.0 g
Carbohydrate incl. fibre (g)81.1 g
Carbohydrate excl. fibre (g)68.8 g
Sugar (g)3.7 g
Fibre (g)12.3 g
Fat (g)13.2 g
Saturated fat (g)5.1 g
Unsaturated fat (g)5.0 g
Monounsaturated fat (g)3.4 g
Polyunsaturated fat (g)1.6 g
Trans fat (g)0.0 g
Cholesterol (mg)17 mg
Sodium (mg)1055 mg
Salt (g)2.64 g
Vitamin A (IU)135 IU
Vitamin C (mg)3.5 mg
Calcium (mg)272 mg
Iron (mg)8.18 mg
Potassium (mg)1080 mg

Instructions

  1. 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.
  2. 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.