Ok, so it is another butter bean recipe.  What can I say?  I like ‘em. I ordered some with my veg box, I hadn’t used them until now and I am coming to terms with just how versatile the humble butter bean can be.  Maybe I have just overlooked this over-sized legume in favour of its daintier cousins but when you consider that once consumed you are not only getting a great balance of carbohydrate and protein but a few vitamins and minerals thrown in for good measure, I think I may have misjudged this bean and may even owe it an apology…sorry!

Ingredients - Serves 2

For the Soup

1 red onion

1 garlic bulb

1 can organic butter beans

500ml of filtered water

1/4 teaspoon of salt

freshly ground black pepper to season

For the Pesto

4 tablespoons of extra virgin olive oil

2 tablespoons of pine nuts

a handful (appx 20) sage leaves

pinch sea salt

Method

Preheat the oven to 190c and roast the garlic and onion for about 30 minutes.

Drain and rinse the butter beans and put into a blender with 500 ml of water and season generously with salt and pepper.  Remove the onion and garlic from their skins and add to the blender and blend until everything is smooth.

Put the mixture in a saucepan and bring to the boil, then allow to simmer for about 10 minutes.

Whilst the soup is cooking blend together the olive oil, sage, a pinch of salt and the pine nuts until you achieve a smooth consistency.

Serve the soup nice and hot with a spoon or two of the sage pesto.

Enjoy!

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