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