Best Tomato And Butter Bean Soup Recipes

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Butter Bean, Sun-Dried Tomato and Pesto Soup image

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.

Provided by TishT

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 3/4 cups chicken stock or 3 3/4 cups vegetable stock
2 (14 ounce) cans butter beans, drained and rinsed
4 tablespoons sun-dried tomato puree (paste)
5 tablespoons pesto sauce

Steps:

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

BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP

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

Ingredients

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.

TOMATO AND BUTTER BEAN SOUP

Tomato and Butter Bean Soup image

Make and share this Tomato and Butter Bean Soup recipe from Food.com.

Provided by Sackville

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

Heat the oil in a large, heavy-based pan.
Add the onion, garlic and curry powder, then cook for 1 minute.
Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
Cover and simmer for 35 minutes.
Season to taste.
Add the butter beans and parsley, then simmer for 10 minutes.

Nutrition Facts : Calories 218.6, Fat 7.4, SaturatedFat 1, Sodium 411.9, Carbohydrate 33.2, Fiber 7.1, Sugar 5.1, Protein 6.9

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