Frothy cannellini bean soup

Ingredients
1 large onion, finely chopped
2 garlic cloves crushed
1 medium leek, thinly sliced
3 sticks celery, finely chopped
3 tbsp olive oil
2 x 400g cans cannellini beans, drained and rinsed
1.2 litres 1/2 pints hot vegetable stock
1 bay leaf
142ml carton double cream
150g pot fresh green pesto from the chiller cabinet
125g pack (around 16) sesame bread sticks, optional

Method
1. Using the thin slicing plate in the food processor, slice the onion, leek and celery. Heat the oil in a large saucepan and add the onion, garlic, leek and celery. Cover and sweat the vegetables over a low heat for 8-10 minutes 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 minutes until the vegetables are completely softened. Allow to cool slightly.
3. Blend in the liquidiser in 2 batches 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. Season to taste.
5. Ladle the soup into 8 cappuccino cups or bowls and spoon some of the remaining pesto into each serving. Serve straight away and accompany with sesame breadsticks.