COOK SOMETHING GREAT

White Bean & Rosemary Soup

Blending part of the beans creates a creamy soup without cream.

Freshly baked bread — Photo: Jude Infantini / Unsplash

Illustrative food photography; presentation may differ from the recipe.

Blending part of the beans creates a creamy soup without cream.

Original recipe, not kitchen-tested. Timing is a guide; check doneness and food safety. Photos are illustrative. Check ingredient labels for allergens.

Ingredients

1 can white beans, drained

1 carrot

1 onion

1 tbsp olive oil

2 cups low-sodium vegetable broth

0.5 tsp rosemary

1 cup spinach

Method

Dice onion and carrot. Cook in oil over medium-low heat for 8 minutes until softened.

Add beans, broth and rosemary. Simmer gently for 12 minutes.

Mash a third of the beans against the side of the pan or blend a small portion carefully and return it.

Stir in spinach to wilt. Taste before adding salt. Serve with bread if desired.

For hot soup, an immersion blender used below the surface is easier to control than transferring to a jug.