Creamy black eyed bean soup with olive pesto

This is a delicious, creamy soup, which goes really well with the crunchy olive pesto. Make sure you get good-quality green olives, such as the Gaeta or Nocellara varieties (these, however, don’t come ready-pitted, so you will have to do this yourself  you can easily do it while the soup is cooking). Quick and simple to prepare, this would make a lovely starter when you have guests or, of course, at any time.

Cooking time: 25 minutes (not including veg preparation)

Portions: serves 2-4

Ingredients:

• 2 tbsp extra-virgin olive oil 
• 1 shallot, finely chopped 
• ½ leek, finely chopped 
• 1 garlic clove, finely chopped 
• 1 small carrot, finely chopped 
• ½ small fennel bulb, finely chopped 
• Leaves of 1 thyme sprig 
• 1×400-g/14-oz can of black-eyed beans (peas), drained 
• 600 ml/21 fl oz/generous 2½ cups vegetable stock (bouillon) 
• Sea salt and freshly ground black pepper

Ingredients for the pesto:

• 125 g/4½ oz/1¼ cups stoned (pitted) green olives a handful of parsley 
• 1 garlic clove
• 1 tsp capers 
• 2 tbsp extra-virgin olive oil

Preparation:

Heat the olive oil in a large, heavy-based saucepan set over a medium heat. Add the shallot, leek, garlic, carrot, fennel and thyme, and sweat for about 4 minutes. Stir in the drained beans and cook for 1 minute to let the flavours infuse. Pour in the stock, increase the heat, and bring to the boil. Now reduce the heat, cover with a lid and cook for 15 minutes. Remove from the heat and allow to cool a little. Meanwhile, make the pesto. Whiz all the ingredients in a food processor or blender, until well combined but retaining a crunchy texture. Set aside. Transfer the slightly cooled soup to a blender or food processor and blend until smooth (you may need to do this in 2 batches). Return it to the saucepan and gently reheat, if necessary. Divide between individual bowls and serve with a generous dollop of the olive pesto.