Spinach and cannellini bean soup

Spinach and cannellini bean soup


54 people made this

About this recipe: This is a simple soup that is perfect for a midweek supper. It's a great way to get your greens as it's packed with spinach. Use vegetable stock instead of chicken stock to make it a vegetarian feast.

Lisa Stinger

Serves: 6 

  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 1 onion, chopped
  • 1.5L chicken stock
  • 1 (400g) tin cannellini beans, drained and rinsed
  • 160g stellete or other small pasta
  • 300g baby spinach, rinsed and dried
  • salt and black pepper to taste

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken stock, increase the heat to high, and bring the mixture to the boil.
  2. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

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