Tomato Based Vegetable Soup with Butter Bean

Tomato Based Vegetable Soup

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 sundried tomato puree 5 tablespoons pesto sauce

Directions

1. Take stock, butter beans and place them in pan and heat to boiling.
2. Lower the temperature. Blend in tomato puree. Blend in pesto.
3. Cook for FIVE min.
4. Then shift to food processor till become smooth and bring back to pan.
5. Heat, mixing from time to time, for FIVE min.
6. Add the seasoning