BUTTERBEAN & ROSEMARY SOUP

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Butterbean & rosemary soup image

Sip on a warming, welcoming butterbean & rosemary soup

Provided by Merrilees Parker

Categories     Dinner, Lunch, Side dish, Snack, Soup, Supper

Time 15m

Yield As part of a buffet

Number Of Ingredients 9

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

Steps:

  • 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.

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