(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.