Butterbean & rosemary soup

Butterbean & rosemary soup

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

As part of a buffet

Sup warm, welcoming butterbean & rosemary soup

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 3 tbsp olive oil
  • 2 finely chopped onions
  • 4 finely chopped celery sticks
  • 2 finely chopped large garlic cloves
  • 2 tsp chopped rosemary
  • 4 x 400g cans rinsed, drained butter beans
  • 1.4l hot vegetable stock
  • 2 handfuls young spinach
  • 284ml pot double cream

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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.

Recipe from Good Food magazine, January 2006

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Comments

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suegriff26's picture
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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
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Just made this. Omitted the cream. Delicious!

eleanormayo's picture
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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
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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
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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
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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.

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