Go Back

Butter Bean Soup

Course Soup
Cook Time 40 minutes
Servings 4


  • Large heavy-based pan with lid


  • 2 400 g tins butterbeans drained and rinsed
  • 4 leeks washed, trimmed and roughly sliced
  • 1 tbsp olive oil
  • 3 cloves of garlic finely chopped
  • 3 sprigs of rosemary leaves picked and roughly chopped
  • 1 litre vegetable stock
  • 1 bunch of thyme leaves picked
  • Salt and freshly ground black pepper


  • Wash and trim the leeks making sure to remove any dirt that may be trapped between the layers. Roughly slice the leeks into rounds (about ½ cm thick). Put the washed leeks into a colander and pat dry with kitchen paper or a clean tea towel to remove as much moisture as possible.
  • Heat the oil in a large heavy-based pan over a low heat. Add the leeks and rosemary. Sweat them very gently until the leeks become translucent and very soft. This will take 10-15 minutes. Stir regularly to prevent the leeks from sticking to the pan and turning brown or charred as this will make for a slightly acrid and bitter taste.
  • Add the garlic to the pan and continue cooking on a low heat for 3 minutes.
  • Add the stock, butterbeans, half of the chopped thyme and a good grind of salt and fresh black pepper.
  • Increase the heat slightly until the soup reaches simmering point.
  • Now pop the lid on the pan and reduce the heat to allow the soup to cook through. This will take about 15 minutes.
  • Remove from the heat. Check the seasoning and transfer immediately to serving bowls.
  • Top with a few thyme leaves and serve.