White bean and leek soup with kale pesto - Caroline Barty

Ingredients

• 250g dried cannellini beans, soaked overnight (or 3 tins, drained)
• 2 tablespoons extra-virgin olive oil
• 2 large leeks, trimmed, washed and finely sliced
• 1 eschalion shallot, peeled and finely sliced
• 1 stick celery, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 900ml vegetable stock
• For the kale salsa
• 75g cavolo nero leaves (see intro)
• 30g pine nuts
• 45g grated pecorino
• 20g basil leaves
• ½ garlic clove, crushed
• 60ml extra-virgin olive oil, plus extra for drizzling