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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
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G

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)

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Preheat the oven to 220C, fan 200C.

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.

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.

4

Meanwhile, make the croutons. Add the beans and pesto to a bowl and stir to coat.

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.

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.

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