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.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Beans, Vegetables

Recipe Type
Soups, Healthy

Level of Difficulty

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