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Butter Bean, Sun-Dried Tomato and Pesto Soup

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“This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put stock in a pan with the butter beans and bring just to a boil.
  2. Reduce the heat and stir in the tomato puree and pesto.
  3. Cook gently for 5 minutes.
  4. Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
  5. Process until smooth, then return the puree to the pan.
  6. Heat gently, stirring frequently, for 5 minutes, then season if necessary.
  7. Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

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