Butterbean & rosemary soup

Butterbean & rosemary soup

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 10 mins Cook: 15 mins

Easy

As part of a buffet
Sup warm, welcoming butterbean & rosemary soup

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 finely chopped onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 finely chopped celery sticks
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 finely chopped large garlic clove
  • 2 tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 x 400g cans rinsed, drained butter beans
  • 1.4l hot vegetable stock
  • 2 handfuls young spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 284ml pot double cream

Method

  1. Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.

  2. Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, then blitz until smooth. Season to taste.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (10)

FamilyH's picture
5

I made this about a month ago because I had tried a similar one a year ago which was delicious. The soup turned out really well! There were 5 members of my family at that lunch, all who liked it, even one who cannot stand butter beans! I used quatre cream and the rest milk which made it less rich. This is maybe the best soup recipe ever! Will made this lots again.

suegriff26's picture
5

Really liked this soup! So quick and easy to make. quartered the recipe using a small onion and one tin of butterbeans and was hoping to get two portions but ate it all :) I suppose if I wasn't so greedy I could have got two portions out of it.....

ejgwbc's picture
3

Just made this. Omitted the cream. Delicious!

eleanormayo's picture
4

I made half the quantity, omitting the double cream and adding frozen spinach, which did mean that my soup was a lot greener than in the piccy, but rather tasty nonetheless!

vivaves's picture
4

A nice soup that does need a substantial amount of seasoning to give it edge but is very tasty and wholesome. I used shredded little gem lettuce instead of spinach, which gives lovely green flecks even after blitzing, and just a dollop of half-fat creme fraiche instead of all that cream, and it was lovely. Have made this soup more than once now.

lmcfritz's picture
5

This is scrumptious - delicate and very flavourful at the same time. I wanted a more celery-dominant taste so I doubled the celery and halved the butterbeans. Also added some chopped thyme and a bay leaf (taken out before blitzing). Frozen spinach and reduced fat creme fraiche certainly didn't do any harm to the flavours.
Just served it with a really fresh coleslaw of shredded red cabbage, finely chopped fennel, chopped salad onion and basil (touch of creme fraiche and mayo to bind it).

ivana2005's picture

SarahL - indeed, I find that all bean soups or any other recipe require more seasoning (need to be "scharf"). I always us a lot of chilli and paprika in those dishes.

sarahlenton1's picture

Didn't fair well with this one - it didn't turn out well I'm afraid. Both the texture and taste were not to our liking. Perhaps it needed a little more seasoning and a bit more thorough blending....

sh1rley's picture

I have made this soup many times and it is always wonderful. I have also made it using tinned haricot beans from France and I think it is even better.

trudig's picture
5

I made this at a 5 course dinner party including some very luxurious treats and to my suprise this was the table's favourite course.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…