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."
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Ready In:




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

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