Best Butter Bean Sundried Tomato And Pesto Soup Recipes

Butter Bean, Sun-Dried Tomato & Pesto Soup image

Provided by Mandy

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

900 ml chicken stock or 900 ml vegetable stock
2 (400 g) cans butter beans, drained & rinsed
4 tablespoons sun-dried tomato paste or 4 tablespoons sun-dried tomato puree
5 tablespoons pesto sauce

Steps:

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.

Nutrition Facts : Calories 237.6, Fat 3.4, SaturatedFat 0.9, Cholesterol 6.8, Sodium 959.8, Carbohydrate 37.8, Fiber 7.9, Sugar 5.6, Protein 14.6

Tomato and Butter Bean Soup image

Provided by Sackville

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons sunflower oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 teaspoon curry powder
1 tablespoon tomato puree
1 vegetable stock cube, dissolved in 850 ml warm water
14 ounces canned tomatoes, chopped
8 ounces potatoes, peeled and diced
1 carrot, peeled and diced
salt & freshly ground black pepper
15 ounces canned butter beans, drained
1 tablespoon parsley, chopped