8 slices sourdough bread
150g French soft goat’s cheese
1. Bring a pan of water to the boil and cook the pasta according to the packet instructions. Drain and set aside.
2. Heat the oil in a large saucepan and cook the onion gently for 5 minutes until softened. Add the garlic and cook for a further minute. Stir in the mixed beans and peas, then add the stock. Season and simmer for just 10 minutes until the vegetables are tender but still have a wonderful bright green colour.
3. Add the cannellini beans and pasta, then stir in the pesto.
4. Toast the bread and spread generously with the goat’s cheese. Serve alongside the soup.