Go Back
–+ servings
0 from 0 votes
Print

PREP TIME 20 minutes
COOK TIME 45 minutes
SERVES 4

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

  1. Instructions
  2. 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.
  3. Add rosemary, tomatoes, beans, and chili flakes, mix well and cook for 10 more minutes. Season with salt and pepper, and add the stock.
  4. 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.
  5. Serve with crusty bread and grated parmesan.