From just 4 ingredients
Make and share this Butter Bean, Sun-Dried Tomato & Pesto Soup recipe from Food.com.
- Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
- Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
- Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
The sauce to the soup was delicious but the beans killed it. On pasta it would have been fantastic. Beans and pesto just don't mix.
Fantastic flavor. I used the frozen butter beans from last summer's garden! Only pureed about 1 cup, so the soup is more liquid, but we like it that way. Made for everyday's a holiday tag. Thanks Mandy.