Wild Rocket & Cannellini Bean Soup With Pesto

Heat a medium, heavy-based saucepan on a medium heat. Add the olive oil and, when hot, add the onion and celery and cook on a low heat for 10 minutes, until softened.

Add the potatoes and season well with salt. Cook for 5 minutes, then pour in the chicken or vegetable stock. Simmer gently for about 15 minutes, until you can put a knife easily through the potatoes.

Add the cannellini beans to the soup, stir, and cook for about 10 minutes to heat through. Add the chopped rocket, stir well and turn off the heat (keep the pan on the stove so the soup remains warm while you make the pesto).

To make the pesto, crush the garlic and salt together in a pestle and mortar to a smooth paste. Add the basil and bash until you have a paste, then add the pine nuts and crush them into the paste.

Add the parmesan to give you a very thick pesto. Add 1 tbsp of water to loosen, then slowly add the olive oil to emulsify the sauce, mixing constantly. (Alternatively, use a blender). Check the seasoning and leave to one side.

Serve the soup in warmed bowls with a generous spoonful of pesto on top and some warm focaccia on the side.