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Frothy cannellini soup
- 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
Directions:View on BBC Good Food
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