Sig's 2 Bean, Spinach and Garlic Soup. Serve with grilled garlic bread, French or ciabatta bread. First of all, I know I misspelled coarsely, of 'course'. I cook, I don't spell 😩 Sorry!
Heat oil in a Dutch oven over medium-high heat; add butter, stirring until melted.
Savory Bean Spinach Soup. this link is to an external site that may or may not meet accessibility guidelines.
Divide spinach among bowls, then ladle soup over spinach.
You can have Sig's 2 Bean, Spinach and Garlic Soup using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Sig's 2 Bean, Spinach and Garlic Soup
- Prepare 750 ml of fresh vegetable stock.
- It's 1 can of borletti beans, drained weight about 150 grams.
- Prepare 1 can of cannelloni beans , drained weight about 150 grams.
- It's 6 of waxy small potatoes cut into quarters.
- You need 250 grams of fresh baby spinach leaves.
- It's 1 tbsp of raspberry or red wine vinegar.
- Prepare 3 tbsp of of olive oil.
- You need 1 of to 2 slices of medium cut white bread.
- It's 3 of or 4 large cloves of smoked garlic if possible, if not available use ordinary.
- It's 1 pinch of cayenne pepper.
- It's 1 pinch of smoked paprika.
- You need 1/2 tsp of ground cumin.
- It's 1 pinch of salt.
- You need 1 large of hardboiled egg, whites only.
Just made this and it is delicious! Used collard greens from the garden instead of spinach, and let them simmer at the end, did not use almond milk, used extra garlic and pepper flakes, only used two cans of beans. This two Bean Soup is filled with Cannellini and Borlotti beans, carrots, celery, onion, tomatoes and some delicious shredded Swiss chard. If you don't like Swiss chard you can always substitute with spinach or beet greens.
Sig's 2 Bean, Spinach and Garlic Soup instructions
- Add the potatoes to a pot with 500 ml of the stock..
- 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..
- 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..
- 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.
- Hard boil your egg, cool and separate white from yolk, (only egg white to be used).
- When drained put into a blender with the spices and blend roughly.
- 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.
- Pour this gently into your soup. This will thicken your soup ..
- Let boil until it is thick like a broth ..
- Season with salt if needed , serve with rustic bread ..
Don't forget all those amazing spices, with just the smell of the aroma you. Soaking the beans overnight will ensure your beans are cooked and tender. Some chefs add baking soda to the soaking water to tenderize the beans, but I omitted it to Ladle two cups into each bowl. Serve with crusty whole-wheat bread or place a scoop of mashed potatoes in the bottom of each bowl. I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup.