Rustic Italian bean and spinach soup

By: Silvana Franco

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This recipe is classed as easy

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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!

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
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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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