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    Butter Bean and Pesto Soup

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    Butter Bean and Pesto Soup

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 1 onion, chopped
    • 2 x 420g cans butter beans, drained and rinsed
    • 200g potato, peeled and cut into 2cm cubes
    • 800ml vegetable stock
    • Salt and freshly ground pepper
    • 1 tbsp pesto, plus extra for garnish


    1. Heat the oil in a large saucepan over a medium heat, add the onion and fry until soft. Add the beans, potato and stock, bring to the boil then reduce the heat and simmer gently, uncovered, for 20 minutes, or until the potato is tender. Add the pesto, stir well, then liquidise the soup in a blender. Season to taste and reheat gently. To garnish, thin a little pesto down with some olive oil and drizzle on to the soup.

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