White Bean and Spinach Soup
Ingredients
- 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
Instructions
- 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.
