Butterbean soup with watercress pesto
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
You can prepare this simple soup in advance and reheat it just before serving
Ingredients
Calorie controlled cooking spray
4 spray(s)
Shallots
3 medium
Butter Beans, cooked
3 can(s), large, drained
Thyme, Fresh
3 sprig(s)
Chicken stock cube(s)
1 cube(s), to make 1 litre stock
Watercress
50 g
Hazelnuts
30 g
Garlic
1 clove(s)
Parmesan Cheese
20 g
Lemon Juice, Fresh
2 tablespoon(s)
Olive Oil
2 tablespoon(s)
Instructions
1
Mist a large nonstick pan with cooking spray and fry the shallots over a medium heat for 5 minutes, until softened. Add the beans, thyme and stock to the pan, season well, then simmer for 10 minutes.
2
Remove from the heat and let cool slightly, then transfer to a blender (or use a stick blender) and blitz until smooth.
3
Meanwhile, make the pesto. Put the watercress, hazelnuts, garlic and a pinch of salt into the bowl of a small food processor, then pulse until combined. Add the parmesan, lemon juice, oil and 3 tbsp cold water, then pulse until you have a thick pesto-like consistency.
4
Ladle the soup into bowls and serve topped with a swirl of the watercress pesto.
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