Butter Bean, Sun-Dried Tomato and Pesto Soup

This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3 3⁄4 cups  chicken stock or 3 3⁄4 cups  vegetable stock
• 2 (14 ounce) cans butter beans, drained and rinsed
• 4  tablespoons sun-dried tomato puree (paste)
• 5  tablespoons pesto sauce

Directions

1. Put stock in a pan with the butter beans and bring just to a boil.
2. Reduce the heat and stir in the tomato puree and pesto.
3. Cook gently for 5 minutes.
4. Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
5. Process until smooth, then return the puree to the pan.
6. Heat gently, stirring frequently, for 5 minutes, then season if necessary.
7. Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.