Rustic Italian bean and spinach soup

A spin on the classic Italian ribollita, Silvana Franco's version takes about half an hour to prepare - thanks to canned beans!
By Silvana Franco
Rustic Italian bean and spinach soup
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

Main

  • 1 tsp olive oil
  • 2 rashersback bacon, lean, chopped
  • 2 cloves garlic, finely chopped
  • 2 sticks celery
  • 1 large carrot, finely chopped
  • 2 floury potatoes, such as King Edwards or Maris Piper
  • 400 g cannellini beans, or borlotti
  • 1.5 litres chicken or vegetable stock, hot
  • 250 g spinach
  • 1 pinches fine sea salt and freshly ground black pepper

Method

1. Place the oil, bacon, garlic, celery and carrot in a large pan and cook gently for 5 minutes. Add the potatoes, beans and hot stock, bring to the boil and simmer for 20-25 minutes until the potatoes are very tender.

2. Add the spinach and cook for a couple of minutes until wilted. Add salt and pepper to taste, then ladle into bowls and serve.

The Hi Lo Cookbook contains all recipes from this series, buy it now at amazon.co.uk

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