Butterbean, Carrot and Rosemary Soup


  • 2 tbs Olive Oil
  • 1 onion, diced
  • 1 clove of garlic
  • 350g (12oz) carrots, diced
  • 2 sticks of celery, sliced
  • 700ml (1ΒΌ pints) veg stock
  • 2 tsp chopped rosemary
  • 1 bay leaf
  • 410g can butterbeans, rinsed & drained
  • Salt and black pepper
  • Sprigs of rosemary to garnish


  1. Heat the oil in a large lidded saucepan: add the onion, garlic, carrots and celery, cover and sweat for 10 mins, shaking the pan occasionally.
  2. Add the stock, rosemary and bay leaf, bring to the boil and simmer for 20mins.
  3. Stir in the butter beans and continue to simmer for a further 10 mins
  4. Cool the soup slightly before pureeing in a liquidiser. Adjust seasoning to taste and serve garnished with a sprig of rosemary.

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