Recipe uploaded by

1 rating

Recipe by Merrilees Parker

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Latest comments and suggestions

• Trudi

  14 December 2007

  Trudi rated and commented on this recipe

  

  I made this at a 5 course dinner party including some very luxurious treats and to my suprise this was the table's favourite course.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2670/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

As part of a buffet

Preperation and cooking times

Prep 10 mins

Cook 15 mins

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.