Butter Bean Sundried Tomato And Pesto Soup Recipes

5-INGREDIENT PESTO BEAN SOUP RECIPE

5-Ingredient Pesto Bean Soup Recipe image

Only 5 tasty ingredients make up our flavorful pesto bean soup with sun-dried tomatoes, cannellini beans and yummy Parmesan!

Provided by Cheryl Najafi

Categories soups

Time 15m

Number Of Ingredients 6

Ingredients

3 cans cannellini beans (drained and rinsed)
2 1/2 - 3 cups low-sodium vegetable broth (or chicken broth)
3 Tbsp Parmesan cheese (grated)
1/3 cup pesto (prepared )
8-10 sun-dried tomatoes (drained and chopped)
salt and pepper (to taste)

Steps:

Place drained and rinsed beans into a medium-sized saucepan and add 1½ cups of chicken broth. Reserve remainder of chicken broth for later. Bring to a boil over medium-high heat then reduce heat to medium-low and simmer 8-10 minutes or until thickened.
Add Parmesan, pesto and sundried tomatoes and stir to combine. Add as much of the remaining chicken broth as is needed to thin soup to desired consistency.
Season to taste with salt and pepper and allow soup to heat to a simmer, but do not allow it to come to a boil. Serve and enjoy.

Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 16 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 1108 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

SUN-DRIED TOMATO BUTTER

Sun-dried Tomato Butter image

Use this flavorful butter in place of plain butter to make gravy, or place directly on top of cooked steaks.

Provided by Nina

Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes

Time 2h5m

Yield 16

Number Of Ingredients 5

Ingredients

1 cup unsalted butter
4 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1 ounce sun-dried tomatoes, chopped
salt and pepper to taste

Steps:

In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 1.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 7.3 g, Sodium 3.9 mg, Sugar 0.4 g

BUTTER BEAN, SUN-DRIED TOMATO & PESTO SOUP

Butter Bean, Sun-Dried Tomato & Pesto Soup image

Make and share this Butter Bean, Sun-Dried Tomato & Pesto Soup recipe from Food.com.

Provided by Mandy

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

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 sun-dried tomato puree
5 tablespoons pesto sauce

Steps:

Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.
Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.
Heat gently, stirring frequently for 5 minutes, then season to taste before serving.

Nutrition Facts : Calories 237.6, Fat 3.4, SaturatedFat 0.9, Cholesterol 6.8, Sodium 959.8, Carbohydrate 37.8, Fiber 7.9, Sugar 5.6, Protein 14.6

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Butter Bean, Sun-Dried Tomato and Pesto Soup image

This soup is quick and easy. Use canned butter (lima) beans and a good quality vegetable stock or chicken stock. You can use home made or store bought pesto.

Provided by TishT

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 3/4 cups chicken stock or 3 3/4 cups vegetable stock
2 (14 ounce) cans butter beans, drained and rinsed
4 tablespoons sun-dried tomato puree (paste)
5 tablespoons pesto sauce

Steps:

Put stock in a pan with the butter beans and bring just to a boil.
Reduce the heat and stir in the tomato puree and pesto.
Cook gently for 5 minutes.
Transfer six ladlefuls 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.
Heat gently, stirring frequently, for 5 minutes, then season if necessary.
Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP

BUTTER BEAN, SUNDRIED TOMATO AND PESTO SOUP image

Categories Soup/Stew Bean Appetizer Stew Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Lunch Fall Winter Healthy

Yield 6 servings

Number Of Ingredients 4

Ingredients

3 3/4 c. chicken or vegetable stock
2 14-oz. cans of butter beans, drained and rinsed
4 T. sun-dried tomato puree
5 T. pesto (or 1 c. fresh basil, 3 T. olive oil, 1 T. garlic and 1/2 t. salt blended well in blender on high)

Steps:

1. Pour stock into large pot. Add beans and bring to a boil. Reduce heat and stir in tomato puree and pesto. Simmer for five minutes. 2. Transfer 6-7 ladles full to a blender, scooping up plenty of beans. Process until smooth and return to pot (be careful processing the hot liquid). 3. Heat gently, stirring frequently for five minutes. Season with salt and pepper.

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