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Categories:Viewed: 48 - Published at: 3 years ago
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
Method
- 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.
