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.

    179 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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