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Rustic Italian bean and spinach soup

Silvana Franco
A spin on the classic Italian ribollita, Silvana Franco's version takes about half an hour to prepare - thanks to canned beans!

Rustic Italian bean and spinach soup

Method

1. Place the oil, bacon, garlic, celery and carrot in a large pan and cook gently for 5 minutes. Add the potatoes, beans and hot stock, bring to the boil and simmer for 20-25 minutes until the potatoes are very tender.

2. Add the spinach and cook for a couple of minutes until wilted. Add salt and pepper to taste, then ladle into bowls and serve.

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Serves: 4

Prep: 5 min
Cook: 25 min

Ingredients
1 tsp Olive oil
2 back bacon rashers, lean, chopped
2 cloves Garlic, finely chopped
2 celery sticks, finely chopped
1 large carrot, finely chopped
2 floury potatoes, such as King Edwards or Maris Piper
400g cannellini beans, or borlotti
1.5 litres chicken or vegetable stock, hot
250g Spinach
1 pinch fine sea salt and freshly ground black pepper