Butterbean soup with rosemary
Prep:
10 mins
Cook:
15 mins
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
