Butterbean & Rosemary Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onions, celery and rosemary and cook, stirring, for 5 minutes until softened.

2. Add the chopped garlic and cook for 1 minute until fragrant.

3. Add the rinsed, drained butter beans and the hot vegetable stock. Bring to a simmer and cook for 5 minutes.

4. Stir in the spinach and let it wilt for 1 to 2 minutes.

5. Blend the soup with a stick blender or in a countertop blender until smooth, or leave some texture if preferred.

6. Stir in the double cream and heat gently for 2 minutes without boiling. Serve hot from a buffet dish or keep warm.