Recipe: Delicious Sig's 2 Bean, Spinach and Garlic Soup

Sig's 2 Bean, Spinach and Garlic Soup. I was cold and hungry that's all , this is what I had available to make a soup with , ha and does it work. Puree mixture using an immersion blender. Or, puree in a blender and return to pan.

Sig's   2 Bean, Spinach and Garlic Soup I love coming back home to a hot slow cooked meal, a few other crock pot favorites are Brown Sugar Baked Beans, Chickpea Sweet Potato Stew, and Navy Bean Bacon and Spinach Soup. This started out as an experiment, and ended as a soup. White beans are soaked overnight for this chunky soup with fresh spinach, garlic and parsley, perfect for a hearty, healthy weeknight meal. You can have Sig's 2 Bean, Spinach and Garlic Soup using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Sig's 2 Bean, Spinach and Garlic Soup

  1. You need 750 ml of fresh vegetable stock.
  2. You need 1 can of borletti beans, drained weight about 150 grams.
  3. It’s 1 can of cannelloni beans , drained weight about 150 grams.
  4. Prepare 6 of waxy small potatoes cut into quarters.
  5. It’s 250 grams of fresh baby spinach leaves.
  6. You need 1 tbsp of raspberry or red wine vinegar.
  7. It’s 3 tbsp of of olive oil.
  8. It’s 1 of to 2 slices of medium cut white bread.
  9. You need 3 of or 4 large cloves of smoked garlic if possible, if not available use ordinary.
  10. It’s 1 pinch of cayenne pepper.
  11. It’s 1 pinch of smoked paprika.
  12. You need 1/2 tsp of ground cumin.
  13. It’s 1 pinch of salt.
  14. Prepare 1 large of hardboiled egg, whites only.

Heat olive oil in a large saucepan or soup pot over medium heat. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Pour the soup into a large bowl. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender.

Sig's 2 Bean, Spinach and Garlic Soup instructions

  1. Add the potatoes to a pot with 500 ml of the stock..
  2. Drain the beans into a sieve and run under cold water until the water runs clear add to the pot with the potatoes and boil for ten or so minutes..
  3. Add the spinach , there is no need to chop it as it will wilt then add the vinegar and let it gently boil for another ten minutes..
  4. Chop the peeled garlic into halves and pull the bread into bits. Heat the olive oil in a pan , brown both the garlic and bread together but do not burn , remove and drain on kitchen paper.
  5. Hard boil your egg, cool and separate white from yolk, (only egg white to be used).
  6. When drained put into a blender with the spices and blend roughly.
  7. Then add the hardboiled egg white only blend again.Now add the rest of the stock to this mixture and blend until it becomes a glossy light coloured cream.
  8. Pour this gently into your soup. This will thicken your soup ..
  9. Let boil until it is thick like a broth ..
  10. Season with salt if needed , serve with rustic bread ..

This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better, so I chose to use that instead, including the ribs, which I sliced like celery and simmered in the soup for ten minutes before adding the chopped leaves and the beans. This recipe for Quick & Easy Spinach, White Bean & Pasta Soup is a simple and tasty soup that's the perfect lunchtime meal. This recipe is great for a night that you want a home-cooked meal, but don't have the time to cook. In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.