Butterbean Soup with Rocket Pesto Angela Nilsen (contributor to The Soup Book ) describes this soup as perfect for serving at a supper party. I'm not really sure what a supper party is, so am not in a position to agree or disagree. The soup ingredients are olive oil, onion, celery, garlic, prosciutto, dried crushed chillies, basil, stock, spaghetti and a can of butterbeans. The onion and celery are fried in olive oil, then the garlic is added and fried. Next in are the prosciutto and chillies. No more frying. The basil, stock and spaghetti are added and brought to the boil and simmered until the spaghetti is al dente . You whizz a few ladlefuls of the soup in a processor or blender then pour it back into the pot with the rest of the soup. The pesto (rocket, basil, Parmesan cheese, toasted pine nuts, garlic and olive oil whizzed in a small blender) is spooned on top of the soup when serving. I made this soup last Saturday (13th August) and the four of us had it for dinner....