Sig's 2 Bean, Spinach and Garlic Soup. Serve with grilled garlic bread, French or ciabatta bread. Served w/ rustic garlic bread, yum! Soaking the beans overnight will ensure your beans are cooked and tender.
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Heat oil in a Dutch oven over medium-high heat; add butter, stirring until melted.
I did saute some chopped onions and a stalk of celery with the minced garlic before hand.
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Serve with grilled garlic bread, French or ciabatta bread. Served w/ rustic garlic bread, yum! Soaking the beans overnight will ensure your beans are cooked and tender.
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Composition of Sig's 2 Bean, Spinach and Garlic Soup:
- Need 750 ml fresh vegetable stock.
- Give 1 can of borletti beans, drained weight about 150 grams.
- You need 1 can - cannelloni beans , drained weight about 150 grams.
- Give 6 waxy small potatoes cut into quarters.
- You need 250 grams for fresh baby spinach leaves.
- Provide 1 tbsp of raspberry or red wine vinegar.
- Prepare 3 tbsp of olive oil.
- Require 1 for to 2 slices of medium cut white bread.
- Give 3 for or 4 large cloves of smoked garlic if possible, if not available use ordinary.
- Prepare 1 pinch for cayenne pepper.
- Prepare 1 pinch for smoked paprika.
- Provide 1/2 tsp - ground cumin.
- Provide 1 pinch of salt.
- You need 1 large for hardboiled egg, whites only.
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. Don't forget all those amazing spices, with just the smell of the aroma you. Savory Bean Spinach Soup. this link is to an external site that may or may not meet accessibility guidelines.
Sig's 2 Bean, Spinach and Garlic Soup steps:
- 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 ..
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious. Divide spinach among bowls, then ladle soup over spinach. Just made this and it is delicious! Using garlic, sesame oil and soy sauce is the holy trinity for Korean veggie dishes.
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