Butterbean & rosemary soup
- Preparation and cooking time
- As part of a buffet
Sip on a warming, welcoming butterbean & rosemary soup
- 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.