Quick Spinach and Bean Soup

    Quick Spinach and Bean Soup


    178 people made this

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

    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 (5)


    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


    EXCELLENT! Thanks for a great recipe. My husband had been asking for this for a while but doesn't like the kind of Fagioli that is too tomatoee. This one was perfect. Used frozen spinach and added a little olive oil, chopped onions and Italian herbs. Will make it again, especially on cold winter nights. - 24 Jul 2008


    My dinner guests loved this soup! It was great. - 24 Jul 2008

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