Butter Bean, Sun-Dried Tomato & Pesto Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From just 4 ingredients Ingredients:
900 ml chicken stock or 900 ml vegetable stock |
2 (400 g) cans butter beans, drained & rinsed |
4 tablespoons sun-dried tomato paste or 4 tablespoons sun-dried tomato puree |
5 tablespoons pesto sauce |
Directions:
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.
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