Instructions: Put the onions, carrots and olive oil into a pan, stir, then cover and cook over a low heat for 10-15 minutes. Add the shelled beans, cover and cook for 1-2 minutes more. Cover with the water and add the salt. Bring to the boil and simmer for 20 minutes.

Meanwhile, make the pesto. If you have a food processor that can handle small quantities, whizz the garlic, basil, nuts and cheese together with a pinch of salt, gradually drizzling in the olive oil.

Otherwise, use a large mortar or a small pudding basin wedged so it wont skid. Crush the garlic with a pinch of salt, add the basil leaves and pound them into the garlic until you have an aromatic green sludge. Add the nuts and grind into the mixture until merged.

Stir in the cheese and enough oil to give a loose but not runny texture.

Liquidise the soup and reheat if necessary. Taste and adjust the seasoning, then stir in the pesto just before serving.

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