BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP

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BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP image

Categories     Soup/Stew     Bean     Appetizer     Stew     Vegetarian     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Lunch     Fall     Winter     Healthy

Yield 6 servings

Number Of Ingredients 4

3 3/4 c. chicken or vegetable stock
2 14-oz. cans of butter beans, drained and rinsed
4 T. sun-dried tomato puree
5 T. pesto (or 1 c. fresh basil, 3 T. olive oil, 1 T. garlic and 1/2 t. salt blended well in blender on high)

Steps:

  • 1. Pour stock into large pot. Add beans and bring to a boil. Reduce heat and stir in tomato puree and pesto. Simmer for five minutes. 2. Transfer 6-7 ladles full to a blender, scooping up plenty of beans. Process until smooth and return to pot (be careful processing the hot liquid). 3. Heat gently, stirring frequently for five minutes. Season with salt and pepper.

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