Name: Roasted Tomato + Red Pepper Soup with Pesto Butter Bean Croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750g cherry tomatoes on the vine; 4 red bell peppers, halved and deseeded; 2 red onions, each cut into 8 wedges; 3 fat garlic cloves (whole, skins left on); 1 large sweet potato (optional), roughly chopped; 2 tbsp olive oil; 1 litre veg stock; A spoonful of Queen Butter Bean (reserved from the croutons below); 1 x 570g jar Queen Butter Beans, drained and rinsed; 3 heaped tbsp pesto (shop bought works well); 250g mozzarella (optional); Pine nuts, toasted (optional)

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-pesto-butter-bean-croutons-boldbeanco

V G

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Roasted Tomato + Red Pepper Soup with Pesto Butter Bean Croutons

Unsure what to do with that ⅓ jar leftover butter beans in the fridge? ADD ‘EM TO YOUR SOUPS. For texture, for protein + a boost of fibre, turning a soup from sad + unsatisfying, to filling + NOURISHING. Most of us have a jar of pesto lurking in the fridge too, so we’ve combined the two to create very simple but very effective pesto bean croutons, ideal tumbled onto this roasted tomato + red pepper soup.

Feeds: 4

Takes: 45 minutes

Ingredients

For the Soup

750g cherry tomatoes on the vine
4 red bell peppers, halved and deseeded
2 red onions, each cut into 8 wedges
3 fat garlic cloves (whole, skins left on)
1 large sweet potato (optional), roughly chopped
2 tbsp olive oil
1 litre veg stock
A spoonful of Queen Butter Bean (reserved from the croutons below)

For the Pesto Croutons

1 x 570g jar Queen Butter Beans, drained and rinsed
3 heaped tbsp pesto (shop bought works well)
250g mozzarella (optional)
Pine nuts, toasted (optional)

Made with:
Queen Butter Beans

Directions

step 1
Preheat the oven to 220C, fan 200C.
step 2
Spread the tomatoes, peppers, onion, garlic cloves (skin on) and sweet potato (if using) onto a roasting tray and toss well with the olive oil, salt and pepper. Roast for 25-30 minutes until soft and slightly charred, turning halfway through.
step 3
Once the veg is cooked, remove from the oven and tip everything into a deep, large saucepan, squeezing the garlic from its skins. Add about 800ml of the stock and a spoonful of butter beans - this will add creaminess. Bring to a boil, then simmer for 5 or so minutes.
step 4
Meanwhile, make the croutons. Add the beans and pesto to a bowl and stir to coat.
step 5
Use a hand blender to blitz the soup until you reach a smooth consistency - adding more stock to reach your desired consistency (we all have our soup preferences!). Check for seasoning.
step 6
Spoon the soup into bowls. Tear over the mozzarella and spoon over the pesto beans. Finish with toasted pine nuts for crunch, if you like.

Made with:
Queen Butter Beans

Delicious Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Cook with Butter Beans