Runner Bean and Potato Soup with Pesto

Ingredients

• 450 g runner beans, stringed and sliced into 3cm pieces
• 400 g waxy potatoes, peeled and cut into 2cm cubesCharlotte or Maris Peer work well
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 celery sticks, finely sliced
• 3 garlic cloves, thinly sliced
• 1400 ml vegetable stock, hot
• 400 g cannellini beans, drained and rinsedor borlotti beans
• 80 g fresh basil pesto
• 40 g Parmesan, finely grated (optional)omit for vegetarian-friendly version using vegetarian hard cheese or none
• 1 tsp salt
• 1 pinch black pepper, freshly ground

Contains: celery, milk.

Method

1. Heat the olive oil in a large heavy-based saucepan over a medium-low heat. Add the onion and celery with a good pinch of salt and cook gently for 10 minutes until completely soft but not coloured.About 10 min
2. Add the garlic and stir for 1 minute until fragrant.About 1 min
3. Add the diced potatoes and hot vegetable stock. Bring to a simmer and cook for 10 minutes.About 10 min
4. Add the runner beans and cannellini beans. Season with salt and pepper. Simmer for a further 15 minutes until both the potatoes and runner beans are completely tender.About 15 min
5. Remove from the heat. Use the back of a spoon to roughly crush some of the potato against the side of the pan — just enough to give the broth a little body without making it a puree. You still want plenty of texture.
6. Taste and adjust seasoning. Ladle into bowls and swirl a generous dessertspoon of pesto on top of each portion. Finish with grated Parmesan if using and a drizzle of extra virgin olive oil.