Butter Bean And Dried Tomato Soup


  • 2 cans 400g canned butter (lima) beans (drain and rinsed)

  • 1 liter vegetable or chicken stock

  • 65ml sun-dried tomato puree

  • 80ml (about 5 tbsp) pesto


  1. Pour the stock and butter beans into a pan and bring to boil over a medium heat. Stir once or twice.
    Stir in the pesto and tomato puree. Turn to lower heat and cook gently for 5 minutes.

  2. Transfer six ladlefuls of the soup to a food processor or blender, then scooping up gently of the beans. Process until smooth, return the mixture to the pan.

  3. Heat gently and stir frequently for 5 minutes. Season if necessary.

  4. Remove the soup from heat and ladle into four warmed soup bowls and serve with warm crusty bread or breadsticks.

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