Thursday, 29 November 2012
Butter bean, sundried tomato and pesto soup (1 colour)
Vegetable stock - 900 ml
Cooked butter beans - 800 g
Sundried tomato puree - 80 g
Green pesto - 5 tbsp
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.