Creamy Butterbean Spinach Soup

(serves 4)


  • 5 carrots

  • 2 medium onion

  • 500g dried butter beans

  • 3 tblsp olive oil

  • 2 celery sticks

  • 5 cubes vegetable stock

  • 5 garlic cloves, minced

  • 3 handfuls spinach

  • 2 tsp oregano



  1. Bring 1 litre of water to the boil and add dry butter beans and boil for 2 to 3 minutes. Remove from heat and allow the beans to sit, covered, for 1 to 2 hours to soften

  2. Drain and rinse until water runs clear

  3. Chop the onions, celery and carrots into small pieces

  4. In a large pan, cook chopped vegetables in olive oil until onions and celery are translucent, then add butter beans and minced garlic and cook for another 2 minutes

  5. Separately, bring 1 litre of water to the boil and add the vegetable stock and stir until dissolved

  6. Add stock to the vegetables and beans and to simmer over a low heat for 1 hour

  7. Add the spinach and allow to simmer another 2 minutes

  8. Blend the mixture for a smoother texture, I like to blend ¾ quarters and leave the rest to add a bit more texture to the dish

  9. Season with salt and pepper as preferred

  10. Serve hot!