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.

    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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