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