Creamy White Bean Soup with Pesto Swirl
- 10 minutes
![]()
Prep time ![]()
Ready in
- 4 portions
![]()
Servings - Easy
![]()
Difficulty
Ingredients
- Includes1 tbsp extra virgin olive oil plus extra for drizzling
- Includes1 onion finely chopped
- Includes1 garlic clove finely chopped
- Includes1 celery stick finely chopped
- Includes1 bay leaf
- Includes2 400 g tinned cannellini beans drained rinsed
- Includes2 vegetable stock cubes dissolved in 1L of boiling water
- Includes100 ml Elmlea single cream
- Includes1/2 lemon juice
- Includes2 tbsp fresh pesto
- Includesbasil leaves to garnish
- Includes20 g Parmesan finely grated
- Includesciabatta to serve
Nutritional Guidelines (per serving)
- 554 kcalEnergy (kcal)
- 25.1 gProtein (g)
- 68 gCarbohydrate excl. fibre (g)
- 15.4 gFat (g)
- Energy (kcal)554 kcal
- Protein (g)25.1 g
- Carbohydrate excl. fibre (g)68 g
- Sugar (g)6.1 g
- Fibre (g)11.8 g
- Fat (g)15.4 g
- Saturated fat (g)5.3 g
- Sodium (mg)1725 mg
(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.
