RATING
SERVES
4
PREP TIME
20 min
COOK TIME
45 min
Ingredients
- 1 Tbsp extra virgin Greek olive oil
- 1 large onion diced
- 2 large cloves of garlic peeled and minced
- 1 large leek thinly sliced
- 1 large carrot peeled and roughly chopped
- 2 sticks of celery roughly chopped
- 3 sprigs of rosemary
- 2 x 13 oz or 400g tins of chopped tomatoes
- 1 x 13 oz or 400g tin of borlotti beans
- 3 cups or 700ml hot vegetable stock
- A pinch of chili flakes
- 6 oz or 200g baby spinach
- 4 Tbsp grated parmesan if desired
- Seasalt and freshly ground black pepper
- 4 slices of crusty bread
Instructions
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Instructions
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Heat olive oil in a large pot. Saute onion, garlic, and leek, for a couple of minutes, and then add carrot and celery. Cook on medium to high heat till vegetables are soft and onions start to turn golden.
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Add rosemary, tomatoes, beans, and chili flakes, mix well and cook for 10 more minutes. Season with salt and pepper, and add the stock.
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Cook on medium to low heat for 30 minutes or till the beans are soft, and then add the spinach. Cook for another 2-5 minutes till the spinach wilts. Check the seasonings -you may not need to add much salt, as stocks tend to be overly salty.
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Serve with crusty bread and grated parmesan.
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