Rosemary, Leek and Bean Soup

Name: Rosemary, Leek and Bean Soup
Cook time: 12 min
Total time: 12 min
Cuisine: European, British
Ingredients: 1 tbsp rapeseed/canola oil; 1 onion, chopped; 2 tsp finely chopped rosemary; 5 leeks, sliced; 3 tsp frozen chopped garlic or 3 garlic cloves, chopped; 400g/14oz can butter beans, rinsed and drained; 1 litre / 4 cups vegetable stock; sea salt; black pepper; 1 tsp sunflower or pumpkin seeds, to serve

3 steps

Cook:12min

Updated at: Mon, 13 Apr 2026 11:28:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories146.7 kcal (7%)

Total Fat4.1 g (6%)

Carbs21.6 g (8%)

Sugars5.3 g (6%)

Protein5.3 g (11%)

Sodium933.8 mg (47%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbsprapeseed oil

2 tsprosemary

3 tspfrozen chopped garlic

or 3 garlic cloves

400gcan butter beans

rinsed and drained

1 litrevegetable stock

sea salt

black pepper

1 tspsunflower seeds

or pumpkin, to serve

Instructions

Step 1

Heat the oil in a large saucepan over a medium heat and add the onion. Cook for 5 minutes or until the onion is softened.

Step 2

Add the rosemary, leeks and garlic, and cook for 2 minutes, then add the butter beans and stock. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Step 3

Put all the ingredients into a blender or food processor and whizz until smooth. Season with salt and plenty of black pepper. Top with sunflower seeds.