This simple and quick butterbean soup will have your taste buds (and your wallet) tingling with glee. Enjoy with a delicious home-baked bread!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 tbsp olive oil, plus to drizzle
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, finely chopped
1 clove garlic, peeled and crushed
1 sprig rosemary, chopped, plus extra to garnish
2 tbsp tomato paste
400 g tin butter beans, rinsed and drained
700 ml vegetable stock
125 ml cream

METHOD
1. Warm oil over low heat. Fry onion, carrot, celery, garlic and rosemary for 5 minutes. Add tomato paste and cook for 2 min.
2. Add beans and stock. Cook for 20 minutes on low heat.
3. Remove from heat, add cream and blend. Season and garnish with rosemary.

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