Butterbean and Rosemary Soup

3 November 2016

Serves 4
3 Tbsp olive oil
2 onions finely chopped
3 sticks of celery finely chopped
2 cloves garlic finely chopped
2 tsp chopped fresh rosemary 250g Probrands dried butterbeans 1.5 litres hot vegetable stock
1 x bunch spinach
30ml fresh cream
Salt and pepper
Soak dried butterbeans overnight in cold water. After soaking boil butter beans without salt (to prevent skins from going tough), until tender. Leave to drain. Fry onions, celery and garlic until soft then add butterbeans and stock and simmer for 10 - 15 minutes. You can then add the spinach, rosemary and cream and cook for a further 5 minutes. When done blend until smooth. Finally check seasoning.


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