Name: Butter Bean, Carrot and Rosemary Soup
Yield: Serves 6
Cuisine: British
Ingredients: 1 large onion, chopped; 2 tbsp olive oil; 1 large sprig rosemary, finely chopped; 100 ml white wine; 500 g carrots, grated; 4 garlic cloves, finely chopped; small bunch flat-leaf parsley, roughly chopped; 1.5 l stock (vegetable or chicken both work fine); salt and freshly ground black pepper; 500 g dried butter beans soaked overnight (or 2 x 400 g tins, drained)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is a great standby soup, and you can use tinned butter beans if you’re pushed for time. It freezes beautifully too, so if you’re feeling domestic and efficient, double up the recipe and freeze half for another time. It’s also good with some finely chopped sausage or bacon added at the same time as the carrots. You can blend the soup if you like but I prefer to leave it as is.