White Bean | Soup

White Bean Soup

Fresh vegetable stock is fairly simple to make to use in the soup. However, a vegetable stock cube will work well dissolved in hot water. Seasoning with salt at each stage of the cooking is great. The stock cube will be salty so less salt is needed.


  1. Spanish Onions x 1 ½ 
  2. Garlic Cloves x 2
  3. Tinned Ready To Use Butterbeans x 400g 
  4. Vegetable Stock x 400 ml
  5. Thyme x 3 Sprigs

Preparing And Cooking The Butterbean Soup

Preparing The Ingredients

  1. Peel the Spanish onions and chop them into a chunky dice
  2. Peel and break down the garlic cloves
  3. Drain the butterbeans and give them a wash under cold water
  4. Makeup 400 ml of vegetable stock (either fresh or a stock cube and hot water)
  5. Take the thyme leaves from the woody stalk 

Cooking The Ingredients

  1. Place the pan on medium heat and heat up with a little oil
  2. Add the onions to the pan and cook for 2 minutes
  3. Drop in the garlic with the onions and cook for 1 minute
  4. Add the thyme leaves
  5. Place the butterbeans into the pan 
  6. Pour in the vegetable stock and bring to a boil, turn down and simmer for 10 minutes

Finishing The White Bean Soup

  • Once the vegetables and beans are soft remove the pan from the heat
  • Blitz the soup to a smooth texture
  • Add salt and pepper to your taste