Butter Bean, Sun-Dried Tomato & Pesto Soup

Total Time
5 mins
15 mins

From just 4 ingredients

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  1. 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.
  2. Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
  3. Heat gently, stirring frequently for 5 minutes, then season to taste before serving.
Most Helpful

2 5

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.

5 5

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.