Quick Spinach and Bean Soup

    55 min

    A quick and easy Italian-inspired winter warmer. Use fresh herbs if you prefer and garnish with grated Pecorino cheese.

    180 people made this

    Serves: 8 

    • 2 (400g) tins chopped diced tomatoes
    • 2 (400g) tins cannellini beans, undrained
    • 1 (395g) tin chopped spinach, drained
    • 2 (500g) tubs chicken stock
    • 1/3 (600g) jar passata
    • 750ml (1 1/4 pints) water
    • 3 cloves garlic, minced
    • 8 slices pancetta, cooked and diced
    • 1 tablespoon dried parsley
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon dried basil
    • 1/2 (500g) pack stellette soup pasta

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large stockpot, combine tomatoes, beans, spinach, chicken stock, passata, water, garlic, pancetta, parsley, salt, pepper and basil. Bring to the boil, and let simmer for 30 minutes, covered.
    2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top if desired, and serve.


    Make this vegetarian by substituting vegetable stock for the chicken. Also feel free to substitute fresh spinach, chard or curly kale for the tinned spinach.

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    Reviews in English (141)


    Altered ingredient amounts. EXCELLENT! I did saute some chopped onions and a stalk of celery with the minced garlic before hand. It really made a difference! It turned out fabulous!! Very quick and easy.  -  24 Jul 2008


    This was very impressive. This will be a regular.  -  24 Jul 2008


    Overall this was great soup...Next time I will cut down on garlic...whoaaa! No one came near me for days!  -  24 Jul 2008

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