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

Ingredients

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

Preparation

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.