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Photo of Butterbean soup with watercress pesto by WW

Butterbean soup with watercress pesto

3
Points® value
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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