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Creamy baby spinach and cannellini bean soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whirl spinach and beans for a creamy soup.
Ingredients:
  • 27.30 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 875ml (3 1/2 cups) chicken style liquid stock
  • 300g baby spinach leaves
  • 62.50 ml fresh continental parsley leaves
  • 60ml (1/4 cup) thickened cream
  • 100g sliced mild pancetta, finely chopped
  • 150g fresh ricotta, crumbled
Instructions:
  • Heat the oil in a saucepan over gentle heat, then sauté the onion and garlic until soft. Toss in the cannellini beans and stir until mixed well. Pour in the stock, cover, and bring to a boil.
  • Combine the spinach and parsley into the mixture and heat until boiling. Allow it to rest for 2 minutes off the heat, then use a stick blender to achieve a smooth consistency. Gently fold in the cream, season to taste, and enjoy!
  • Heat the rest of the oil in a frying pan over medium-high heat. Cook the pancetta, stirring occasionally, until crisp, about 4-5 minutes. Drain on a paper towel-lined plate.
  • Serve the soup in individual bowls, garnish with crispy pancetta and a dollop of creamy ricotta, then finish off with a sprinkle of freshly ground black pepper.

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