Cavolo nero and cannellini bean soup with pesto

Cook bacon in a frying pan over medium heat until crisp. Add onion, celery and carrots and cook, stirring occasionally, until onion is soft. Transfer to a saucepan and add cavolo nero, tomato paste and stock and bring to the boil. Reduce heat and simmer for 15-20 minutes until cavolo nero is tender.

Add rinsed, drained cannellini beans and cook until heated through. Remove half a cup of beans and vegetables with a slotted spoon and puree in a blender then return to the saucepan and stir over low heat. Serve with a swirl of pesto on top.