Ingredients

• 2 tins butter beans
• 900ml chicken stock
• 3 tbsp sun dried tomato puree
• 3 tbsp red pesto
• Basil leaves
• 1 tin cannellinni or other beans

Method

1. Put the butter beans in a pan. Stir in the stock and bring to the boil over a medium heat, stirring once or twice.
2. Stir in the tomato puree and pesto, together with the basil leaves. Lower the heat and simmer for about 5 minutes.
3. Blend until smooth using a food processor / hand blender, then add the cannellinni beans and stir well. Allow to simmer for about 10 minutes before serving with crusty bread.

Made about 3.5 portions.