Butter Bean, Sun-Dried Tomato and Pesto Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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