Butterbean soup with rosemary

Prep: 10 mins
Cook: 15 mins
Butterbean soup with rosemary
This filling soup is a warm welcome on a cold day.

2 slices pan, cubed

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

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

In a bowl add the cubed bread along with a drizzle of olive oil and some salt and pepper. Swirl a bit until coated.

Bake until lightly golden, about 5 minutes then remove from the oven and set aside.

In a pan, heat the oil and fry the onions, celery and garlic until softened. About 5 minutes.

Stir in the rosemary, add the beans and vegetable stock and simmer for 10 minutes.

Add the spinach and the cream and warm through. In a food processor, blitz everything until smooth then season with salt and pepper to taste.

Top the soup portions with the croutons.

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Beans, Vegetables

Recipe Type
Soups, Healthy

Level of Difficulty
Easy

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