Rustic Italian bean and spinach soup
By: Silvana Franco
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Rustic Italian bean and spinach soup
- Prep time:
- 5 mins
- Cook time:
- 25 mins
- Serves:
- 4
A spin on the classic Italian ribollita, Silvana Franco's version takes about half an hour to prepare - thanks to canned beans!
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Ingredients
- 1 tsp Olive oil
- 2 rashersback Bacon, lean, chopped
- 2 cloves Garlic, finely chopped
- 2 sticks Celery
- 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
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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