Butter Bean, Sun-Dried Tomato And Pesto Soup

1. 1

   Put stock in a pan with the butter beans and bring just to a boil.

2. 2

   Reduce the heat and stir in the tomato puree and pesto.

3. 3

   Cook gently for 5 minutes.

4. 4

   Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.

5. 5

   Process until smooth, then return the puree to the pan.

6. 6

   Heat gently, stirring frequently, for 5 minutes, then season if necessary.

7. 7

   Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.