Butter Bean, Sun-Dried Tomato And Pesto Soup - cooking recipe

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

Preparation

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.