Butterbean & rosemary soup

• olive oil↗ tbsp
• onions2

  finely chopped

• celery4

  finely chopped sticks

• garlic cloves2

  finely chopped large

• rosemary tsp
• butter beans g

  rinsed, drained

• vegetable stock↗1.4l l

  hot

• spinach↗2

  handfuls young

• double cream↗284ml ml

Step-by-step instructions

1. 1

   Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.

2. 2

   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.