Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.55 Kcal (1007 kJ) | ||
| Calories from fat | 138.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.39g | 24% | |
|---|---|---|---|
| Cholesterol | 14.15mg | 5% | |
| Sodium | 483.14mg | 20% | |
| Potassium | 273.62mg | 6% | |
| Total Carbs | 15.73g | 5% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 11.28g | 23% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 132.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 88.28 Kcal (370 kJ) | ||
| Calories from fat | 50.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 24% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 5% | |
| Sodium | 177.31mg | 20% | |
| Potassium | 100.42mg | 6% | |
| Total Carbs | 5.77g | 5% | |
| Sugars | 2.63g | 29% | |
| Dietary Fiber | 0.53g | 6% | |
| Protein | 4.14g | 23% | |
| Vitamin C | 2.2mg | 10% | |
| Iron | 0.6mg | 9% | |
| Calcium | 48.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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