Frothy cannellini soup

Lesley Waters’ impressive soup makes a stylish, frothy and easy starter – try serving in a cappucino cup

  • Ready in 30 minutes
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 345
  • fat 23g
  • saturates 8g
  • carbs 22g
  • sugars 0g
  • fibre 5g
  • protein 13g
  • salt 1.62g


  • 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


Using a frother
If you have a cappuccino frother, you can use it to give a restaurant-style frothiness to the soup. Whizz each serving for a few seconds, in the cup.


  1. 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.

  2. 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.

  3. Whizz with a stick blender until smooth, pour in the cream and re-heat. The soup can be refrigerated or frozen at this point.

  4. 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.

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