Thursday, 29 November 2012

Butter bean, sundried tomato and pesto soup (1 colour)


Ingredients
Vegetable stock - 900 ml
Cooked butter beans - 800 g
Sundried tomato puree -  80 g
Green pesto - 5 tbsp

Methods
1) Place the beans and stock in a large saucepan and bring to the boil.
2) Reduce the heat and stir in the tomato puree and pesto. Simmer for 5 minutes and then blend in batches until smooth. Serves 4.

2 comments:

  1. I'm not a great fan of tomato puree soo I might use slightly less (would have to see) but I love butter beans. No one else I know does! I'd love to try this and see what it's like. Do you use tinned butter beans or cook them yourself?

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    Replies
    1. Neither Ian nor I used to like tomato puree, but I think it has changed over the years. The sundried tomato puree is different again, but the taste of this soup is mostly bean and pesto.

      I had lots of dried butter beans that needed using, but you could use two 400 g tins if that's easier.

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