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



  • 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


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.

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