Butter Bean, Sun-Dried Tomato &Amp; Pesto Soup

1. Put stock in a pan with butter beans and bring to the boil, reduce heat; stir in tomato puree and pesto. Cook gently for 5 minutes.

2. Transfer 6 ladles to a blender or food processor and process until smooth, then return to pan.

3. Heat gently, stirring frequently for 5 minutes, then season to taste before serving.

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Nutrient	Quantity
Total fats	40.5658 g
Protein	30.7482 g
Carbohydrates	40.1741 g
Energy	657.8476 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2902 g
Water	872.0074 g
Calcium, Ca	268.3644 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0165 g
Lutein + zeaxanthin	987.2048 g
Fiber, total dietary	1.4175 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0055 g
Fatty acids, total saturated 22:0	0.052 g
Carotene, beta	723.7125 g
Niacin	14.8735 mg
Vitamin A, RAE	69.7673 g
Fatty acids, total trans-polyenoic	0.2071 g
Riboflavin	1.3406 mg
Fatty acids, total polyunsaturated 15:0	0.0512 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.9986 g
Fatty acids, total saturated 20:1	0.2633 g
Sodium, Na	1780.4232 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0567 g
Total lipid (fat)	40.5658 g
Manganese, Mn	0.4615 mg
Fatty acids, total saturated 16:0	5.583 g
Fatty acids, total polyunsaturated 16:1 t	0.0142 g
Fatty acids, total saturated 8:0	0.0472 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.7666 g
Choline, total	83.9941 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0323 g
Fatty acids, total polyunsaturated 18:1 t	0.0914 g
Sugars, total	19.41 g
Fatty acids, total saturated 10:0	0.1205 g
Fatty acids, total saturated 18:0	1.5555 g
Fatty acids, total saturated 20:4 undifferentiated	0.0748 g
Vitamin B-6	0.6616 mg
Selenium, Se	20.0855 g
Ash	8.508 g
Fatty acids, total saturated 18:1 undifferentiated	21.3004 g
Pantothenic acid	1.3388 mg
Fatty acids, total polyunsaturated 22:1 c	0.0032 g
Copper, Cu	0.556 mg
Thiamin	0.4534 mg
Retinol	9.1298 g
Iron, Fe	2.3662 mg
Carbohydrate, by difference	40.1741 g
Phosphorus, P	461.492 mg
Folate, total	58.249 g
Tocopherol, gamma	5.5046 mg
Fatty acids, total saturated 4:0	0.0969 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0016 g
Fatty acids, total saturated 22:1 undifferentiated	0.0032 g
Cholesterol	27.3894 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0071 g
Fatty acids, total saturated 18:2 undifferentiated	5.7055 g
Glucose (dextrose)	0.1811 g
Fatty acids, total saturated 14:0	0.529 g
Zinc, Zn	2.3256 mg
Tocopherol, delta	0.1496 mg
Fatty acids, total saturated 12:0	0.1402 g
Fatty acids, total polyunsaturated	7.0996 g
Fatty acids, total saturated 14:1	0.0457 g
Fatty acids, total polyunsaturated 17:1	0.0284 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0441 g
Fatty acids, total trans-polyenoic 18:3i	0.1638 g
Vitamin A, IU	1243.2894 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0032 g
Folate, DFE	45.649 g
Vitamin C, total ascorbic acid	1.826 mg
Fatty acids, total polyunsaturated 16:1 c	0.2292 g
Galactose	0.1181 g
Fatty acids, total polyunsaturated 18:1 c	16.7895 g
Fatty acids, total saturated 20:0	0.1307 g
Fatty acids, total saturated 6:0	0.078 g
Starch	1.7325 g
Lactose	4.6778 g
Vitamin K (phylloquinone)	120.8172 g
Fatty acids, total saturated	8.4983 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0457 g
Fatty acids, total monounsaturated	22.7606 g
Folate, food	58.249 g
Fatty acids, total polyunsaturated 17:0	0.041 g
Fatty acids, total polyunsaturated 24:0	0.0276 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0016 g
Cryptoxanthin, beta	12.6 g
Vitamin E (alpha-tocopherol)	5.999 mg
Fatty acids, total trans	0.3134 g
Fatty acids, total trans-monoenoic	0.1063 g
Magnesium, Mg	73.5317 mg
Potassium, K	1399.6285 mg
Fatty acids, total polyunsaturated 24:1 c	0.0165 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pesto sauce	5 tablespoons	329.175	7.9459	29.61
chicken stock	900 ml	328.6726	32.2282	10.9558
butter bean	2 cans	0	0	0
sun tomato paste	4 tablespoons	0	0	0