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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
Ingredients
A spoonful of Queen Butter Bean (reserved from the croutons below)
For the Pesto Croutons1 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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Directions
Preheat the oven to 220C, fan 200C.
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.
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.
Meanwhile, make the croutons. Add the beans and pesto to a bowl and stir to coat.
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.
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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