Two-bean soup with fresh pesto

Method

1. Put the beans in a bowl of cold water and soak overnight. Drain, place in a large saucepan with 1 litre of fresh water and bring to the boil. Skim off any scum from the surface, then simmer rapidly, partially covered, for 45 minutes or until tender. Drain the beans, reserving the cooking water.
2. Add the onion, celery, carrots, potatoes and the herbs to the beans. Add enough stock to the cooking water to make 1.75 litres. Pour the liquid over the beans and simmer for 45 minutes until the beans are really tender. Stir in the cabbage and extra stock if the soup is too thick. Simmer for a further 3-4 minutes until the cabbage is tender. Season.
3. Ladle the soup into bowls, drizzle with the pesto and a little oil and top with the cheese.