Butterbean & rosemary soup

Butterbean & rosemary soup

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(9 ratings)

Prep: 10 mins Cook: 15 mins


As part of a buffet

Sip on a warming, welcoming butterbean & rosemary soup

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-


  • 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 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


  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.

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Comments, questions and tips

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18th Mar, 2020
This is a delicious soup. I'm lucky enough to use my home grown butterbeans from my allotment in the South of England. Each bean is twice the size of the ones in a tin. A family favourite.
16th Dec, 2014
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.
27th Feb, 2013
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.....
4th Feb, 2011
Just made this. Omitted the cream. Delicious!
1st Feb, 2011
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!
16th Dec, 2010
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.
2nd Nov, 2010
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).
6th Sep, 2010
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.
19th Feb, 2009
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....
12th Jan, 2009
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.


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