Butter Bean and Pesto Soup

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This substantial and nutritious soup is perfect for lunch or supper, served with warm bread or toast. Green pesto - a sauce based on basil and Parmesan cheese - is added just before serving and turns this simple soup into something special.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
175 g/6 oz frozen mixed vegetables
400 g/14 oz/large can of butter (lima) beans, drained and rinsed
450 ml/¾ pint/2 cups very hot (not boiling) vegetable stock
Salt and freshly ground black pepper
30 ml/2 tbsp green pesto sauce

1. Put the onion, mixed vegetables and beans in the ceramic cooking pot. Pour the stock over and season with salt and pepper.
2. Switch on the slow cooker to Low. Cover with the lid and cook for 3-5 hours or until the vegetables are really tender.
3. Purée the soup in a food processor or with a hand-held blender until smooth and creamy, then stir in the pesto. Transfer half the soup to a bowl or freezer container and allow to cool.
4. Return the remaining soup to the pot and heat on High for about 15 minutes until piping hot or quickly reheat in a saucepan on the hob. Taste and re-season, if necessary, then serve in a warm bowl accompanied by crusty bread or hot buttered toast.

Second serving
Either cover the cooled soup and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the soup to defrost in the fridge overnight. To serve, transfer to a saucepan and heat through.

Cook's tip
Choose your favourite type of frozen mixed vegetables for this soup: carrots, peas, green beans and sweetcorn are a typical combination; others containing broccoli and red (bell) pepper would also work well.

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