Butterbean & Rosemary Soup
Warm up your kitchen with this comforting and creamy butter bean soup. Packed with aromatic onions, garlic, and rosemary, this soup is a delightful blend of flavors and textures. The velvety smoothness of the butter beans, spinach, and cream creates a luxurious and satisfying bowl of goodness. Perfect for chilly days or when you need a nourishing meal to warm your soul.
— Constant Cookbook
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
Instructions
- Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
As part of a buffet
Comments
No comments found.