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Tuscan-style cannellini bean stew

As a soup with pesto

The stew lends itself really well to the addition of a bright swirl of punchy pesto. I’ve done a non-traditional mix here using hazelnuts and sunflower seeds instead of pine nuts and a mixture of basil and sage. Of course, feel free to chuck a dollop of shop-bought pesto in if you have no inclination to make your own right now. I’ve blitzed half the stew up and kept half chunky so you get a nice halfway texture. Go full smooth or full chunky if you’d prefer.

Serves 4

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4 portions of Tuscan-style Cannellini Bean Stew

flaked sea salt and freshly ground black pepper

For the pesto (use good-quality shop-bought or …):

25g hazelnuts

25g sunflower seeds

1 large handful of basil leaves

6 sage leaves

25g Parmesan cheese, freshly grated

3 tbsp olive oil

½ garlic clove, peeled

Tip 2 of the portions of stew into a saucepan and use a hand-held blender to blitz until smooth. Add the remaining two portions and simmer over a medium-low heat until piping hot, adding a little boiling water if you’d prefer a thinner soup. Season to taste with flaked sea salt and black pepper.

Meanwhile, make the pesto by toasting the nuts and seeds in a dry pan over a medium heat for 1–2 minutes until golden, shaking the pan often.

Put the toasted nuts and seeds along with the remaining pesto ingredients in a mini-blender and whizz until it is as smooth as you like it – it’s quite nice left pretty chunky for this.

When the soup is hot, pour into bowls and swirl a spoonful of the pesto on the surface.