Frothy cannellini soup

Directions

1. 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. 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. 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. 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.