Butter Bean, Sun-dried Tomato And Pesto Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.