Vegan Recipe Collection Over 800 Vegan Recipes

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Stir the pesto into the soup, then ladle into bowls.
Top each with hot toasted bread and drizzle with olive oil.
Butter Bean, Tomato and Artichoke Soup
30ml / 2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
400g / 14 oz can of chopped tomatoes (or use same amount of fresh cherry tomatoes)
425g / 15oz can of butter (lima) beans, drained
425g / 15oz can of artichoke hearts, drained and halved
5ml / 1 tsp dried thyme
900ml / 3 3/4 cups of vegetable stock
salt and freshly ground black pepper
chopped fresh herbs such as parsley, fennel or basil to garnish
Preheat slo-cooker on High
Heat the oil in a large pan, add the onion and garlic and cook, stirring occasionally, until slightly softened
but not browned.
Stir in the remaining ingredients.
Bring just to the boil, transfer to the slo-cooker and stir gently.
Cover and cook on Low for 6 – 10 hours, until all the ingredients are tender.
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