Preparation time is 15minutes
Cook time is 1hours 20minutes
Total time is 1hours 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 1/4 cup extra virgin olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 1 leek, white and pale green parts only, sliced
- 2 cloves garlic, chopped
- 1 litre chicken stock
- 411grams chopped tomatoes
- 1tablespoons tomato paste
- 420grams white kidney (cannellini) beans, can, drained and rinsed
- 250grams spinach, sliced
- salt
- 8 slices Italian bread
- 2tablespoons grated Parmesan (for serving)
- 1teaspoons freshly ground black pepper
Nutrition per serving
1100kJ / 262Cal
1100 Kilojoules or 262 Calories
13% of daily energy intake*
Protein
9.8grams
Fat
10.4grams
Carbs
30.4grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a soup pot over medium-low heat. Add the onion, carrots, and leek and cook until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and their juices, and tomato paste.
Step 2 of 4
In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat. Return the heat to medium-low and simmer for 30 minutes.
Step 3 of 4
Add the remaining beans and spinach and simmer for 30 minutes more.
Step 4 of 4
Place a slice of bread in each soup bowl. Ladle in the soup, and, if you like, top with a sprinkling of Parmesan.
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