White Bean and Spinach Soup

Amit Shah


  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 carrot, chopped
  • Salt to Taste
  • Freshly ground black pepper
  • 2 Tbsp Celery Stalk Finely Chopped
  • Handful of Spring Onion Leaves Finely Chopped
  • 300 ml Water/Vegetable Stock
  • 1 Cup White Beans Navy Beans, Cannelloni Beans, Mangalorean Beans, Lobia
  • 1/2 sliced zucchini, cut into half moons
  • ½ Cup Peas (steamed)
  • 2 Cups baby spinach washed and driedvv


  • In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add water/stock, then bring to a boil and simmer for 5 minutes.
  • Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes. Add The Celery and Spring Onion
  • Just before serving add peas & fresh spinach. Stir until warmed through and spinach is wilted
  • Serve in soup bowls and top with pepper.