Friday, August 13, 2010

Butter Bean, Tomato and Pesto Soup

Serves 4

2 x 14 oz cans butter (lima) beans, drained and rinsed
3 3/4 cups vegetable stock
4 tbsp sundried tomato puree (paste)
5 tbsp fresh pesto (preferably home-made)

Put the rinsed and drained beans in a large pan with the stock and bring to a boil. Reduce heat and stir in the tomato puree and pesto.

Cover, bring back to simmering point and cook gently for 5 minutes.

Transfer the beans into a blender or food processor in multiple batches, remembering to add a couple of ladlefuls of liquid for easy processing. Process until smooth, then return to the pan.

Heat gently, stirring frequently, for 5 minutes. Season if necessary with salt and pepper. Ladle into warm soup bowls and enjoy.

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