Name: Butterbean & rosemary soup
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: As part of a buffet
Cuisine: British
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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Butterbean & rosemary soup

Butterbean & rosemary soup

Merrilees Parker

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As part of a buffet

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.9 ratingsRate

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Sip on a warming, welcoming butterbean & rosemary soup

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
step 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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A star rating of 4.2 out of 5.9 ratings

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