This soup is so quick and easy to make; the key is to use a good quality home made or bought fresh stock for the best flavour. Using plenty of pesto and sun dried tomato puree, gives it a rich minestrone like flavour. As an alternative to butter beans, haricot or cannellini beans will make good substitutes.
I don’t know about you but I love to batch cook soups at the weekend and use them for my work lunches through the week. It’s such a time and money saver as well as the benefit of it being a nutritious meal. Win, win!
This soup is also perfect to store in the freezer – just get yourself some tupperware bowls and double or triple up the recipe.
Butter Bean, Sun-dried Tomato and Pesto Soup
- 900 ml chicken or vegetable stock
- 400 g x 2 butter beans drained and rinsed
- 4 tbsp sun dried tomato puree
- 5 tbsp pesto
Put the stock in a pan with the butter beans and bring just to the boil. Reduce the heat and stir in the tomato puree and pesto. Cook gently for 5 minutes.
Transfer six ladelfuls 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. Ladle into four warmed soup bowls and serve with warm crusty bread or breadsticks.
Enjoy! Let me know your thoughts once you have tried it.