1 1/2 pints of chicken or vegetable stock (we used chicken)
Two 14 or 15 oz cans of butter beans (Cannellini or Lima beans are an alternative)
4 tbsp of sun-dried tomato paste (regular tomato paste can be used)
5 tbsp of pesto (homemade or store bought)
1. Drain and rinse the beans. Put the drained beans in a large pan/pot with the stock and bring just to the boil.
2. Reduce the heat and stir in the tomato paste and pesto. Cover, bring back to simmering point and cook gently for 5 minutes
3. Transfer about six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans. Process until smooth, then return to the pan.
4. Heat gently, stirring frequently, for 5 minutes, then season if necessary. Ladle into four warm soup bowls :-D
*Add some shaved parmesan on top or another cheese if you prefer.
For some yummy bread on the side we used a ciabatta loaf and cut it into circles. Put a bit of butter on them and a bit of shaved parmesan cheese (yes I love parmesan cheese) and put them in the toaster oven until cheese was melted and golden brown on top. YUM!