Butterbean & rosemary soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- As part of a buffet
Skip to ingredients
Showing items 1 to 3 of 6
- 3 tbsp olive oil
- 2 finely chopped onions
- 4 finely chopped celerysticks
- 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
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
