Butterbean soup with watercress pesto
Calorie controlled cooking spray
Butter Beans, cooked
3 can(s), large, drained
Chicken stock cube(s)
1 cube(s), to make 1 litre stock
Lemon Juice, Fresh
- 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.
- Remove from the heat and let cool slightly, then transfer to a blender (or use a stick blender) and blitz until smooth.
- 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.
- Ladle the soup into bowls and serve topped with a swirl of the watercress pesto.