Image by Larm Rmah

Rosemary And Butterbean Soup

I have a heap of leftover Rosemary this week that needs eating or preserving in some way, so I thought I would try and do as many Rosemary themed recipes as humanly possible before I get completely sick of the stuff.


This soup is a little bit different taste-wise for a soup, it's almost rather like a sauce instead, but super lovely none the less. It is incredibly easy to make and full of all the goodies thanks to the protein from the beans and all the delicious veg.

Ingredients for 2 big bowls: 1 medium white onion

1 medium carrot

1 celery stick

500ml veg stock

1 tin butter beans

2 handfuls of kale, stalks removed

1-2 sprigs of rosemary, de-sprigged (depending on how much you need rid of like me)

1 handful of parsley, de-sprigged

1 tsp dried parsley

1 tsp minced garlic

1 bay leaf

2 tsp dried crushed chilli

Salt + pepper to taste

A glug of olive oil

A splash of plant milk

This recipe is really simple. Just finely dice up the onion, carrot and celery and simmer in your olive oil in a pan on medium heat until they start to turn translucent and caramelise.


Add your garlic, Salt + pepper, rosemary, dried chilli, bay leaf and dried parsley. Stir a little longer to allow the herbs to open up then add your veg stock and tin of butter beans (water included, just bung it all in!)


Allow to simmer a bit longer then add your kale and parsley until they wilt. Finally add a splash of plant milk to make the soup creamier then taste. Adjust the flavours if need be. You can serve straight away or pop in the fridge for a few days and heat up when and where you need a big bow of love (and rosemary!)


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