Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, finely chopped (approx. 200g)
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 1 litre vegetable stock
  • 2 x 400g tins butter beans, drained and rinsed
  • 100ml double cream (optional)
  • Salt and freshly ground black pepper to taste
  • Crusty bread (optional)
  • Drizzle of olive oil (optional)
  • Extra rosemary sprigs (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and rosemary and cook for another minute until fragrant.
  2. Pour in the vegetable stock and add the drained and rinsed butter beans. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 30 minutes, or until the beans are very tender.
  4. Remove from heat and using an immersion blender (or transferring in batches to a regular blender – vent to release steam!), blend the soup until smooth.
  5. Stir in the double cream (if using) and season to taste with salt and pepper.
  6. Ladle into bowls and garnish with crusty bread, a drizzle of olive oil, extra rosemary sprigs, and/or grated Parmesan cheese (if desired).