- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 finely chopped onions
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 finely chopped celery sticks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 finely chopped large garlic cloves
- 2 tsp chopped rosemary
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
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 284ml pot double cream
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.