Methods 1) Heat the oil in a medium-sized pan. Add the onion and cook, stirring frequently, for 5 minutes. Add the garlic and cook for a further two minutes. 2) Add the chopped sun-dried tomatoes, chopped tomatoes and butterbeans and their can juices to the pan. Cook without a lid for 10 minutes. 3) Process in a blender and serve. Alternatively process only half the soup in the blender and mix with the other half. Serves 2.