Butter Bean, Sun-Dried Tomato & Pesto Soup

Total Time
Prep 5 mins
Cook 15 mins

From just 4 ingredients


  1. Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
  2. Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
  3. Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
Most Helpful

I used sun dried tomatoes in olive oil with italian herbs because that is what I had on hand. This is a decent italian soup. I will make it again because it is super easy and fast.

Scrivener1 April 11, 2015

The sauce to the soup was delicious but the beans killed it. On pasta it would have been fantastic. Beans and pesto just don't mix.

ahillsman_13104870 July 30, 2013

Fantastic flavor. I used the frozen butter beans from last summer's garden! Only pureed about 1 cup, so the soup is more liquid, but we like it that way. Made for everyday's a holiday tag. Thanks Mandy.

BakinBaby December 01, 2008