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Quick Spinach and Bean Soup
(4)
55 min
A quick and easy Italian-inspired winter warmer. Use fresh herbs if you prefer and garnish with grated Pecorino cheese.
ANGCHICK
179 people made this
Ingredients
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
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- 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.
- 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.
Tip:
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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