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| 3 3/4 | cups | chicken or vegetable stock | | 4 | tablespoons | sun-dried tomato puree* | | 5 | tablespoons | pesto | | 2 | 14 ounce cans | butter (lima) beans, drained and rinsed |
| directions | 1. Put the butter beans in a pan. Stir in the stock and bring to the boil over a medium heat, stirring once or twice.
2. Stir in the tomato puree and pesto. Lower the heat and cook gently for 5 minutes.
3. Transfer six ladlefulls 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.
4. Heat gently, stirring frequently, for 5 minutes, then season if necessary. Ladle into four warmed soup bowls and serve with warm crusty bread or breadsticks.
*We couldn't find the puree, but we found "Sun-dried Julienne cut with olive oil tomatoes with italian herbs" near the fresh vegetables. We put it in the blender to make it into a puree. It worked well. |
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