Butter Bean, Sun-Dried Tomato and Pesti Soup

This soup is so quick and easy to make: the key is to use good-quality home-made or bought fresh stock for the best result. Using plenty of the pesto and sun-dried tomato purée (paste) gives it a rich, milestone-like flavour. As a alternative to butter beans, haricot (navy) or cannelloni beans will make good substitutes.


900ml/ 1 1/2 pints/ 3 1/4 cups vegetable stock

2x 400g/ 14 oz cans butter (ima) beans, drained and rinsed

60ml/4 tbsp sun-dried tomato purée (paste)

75ml/5 tbsp pesto


1.Put the stock-in a pan with the butter beans and bring just to the boil. Reduce the heat and stir in the tomatoe purée and pesto. Cook gently for 5 minutes.

2.Tranfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans. Process until smooth, then return the purée to the pan.

3.Heat gently, stirring frequently, for 5 minutes, then season if necessary. Ladle into four warmed soup bowls and served with warm crusty bread or breadsticks.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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