Recipe: Delicious Sig's 2 Bean, Spinach and Garlic Soup

Sig's 2 Bean, Spinach and Garlic Soup. I was cold and hungry that's all , this is what I had available to make a soup with , ha and does it work. White beans are soaked overnight for this chunky soup with fresh spinach, garlic and parsley, perfect for a hearty, healthy weeknight meal. Crock-Pot Tuscan White Bean and Garlic Soup.

See great recipes for Vegetables soup, Spinach and Vegetable Soup too! This easy Rosemary Garlic White Bean Soup only takes eight simple ingredients, is crazy flavorful, and will give you all those warm cozy fall vibes! How to Serve Rosemary Garlic White Bean Soup This soup is fairly simple at heart, but still has bold flavor that stands up on its own, with maybe just a piece of crusty bread for dipping. You can have Sig's 2 Bean, Spinach and Garlic Soup using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Sig's 2 Bean, Spinach and Garlic Soup

1. It's 750 ml of fresh vegetable stock.
2. You need 1 can of borletti beans, drained weight about 150 grams.
3. It's 1 can of cannelloni beans , drained weight about 150 grams.
4. Prepare 6 of waxy small potatoes cut into quarters.
5. Prepare 250 grams of fresh baby spinach leaves.
6. Prepare 1 tbsp of raspberry or red wine vinegar.
7. You need 3 tbsp of of olive oil.
8. Prepare 1 of to 2 slices of medium cut white bread.
9. You need 3 of or 4 large cloves of smoked garlic if possible, if not available use ordinary.
10. You need 1 pinch of cayenne pepper.
11. Prepare 1 pinch of smoked paprika.
12. It's 1/2 tsp of ground cumin.
13. Prepare 1 pinch of salt.
14. You need 1 large of hardboiled egg, whites only.

This recipe for Quick & Easy Spinach, White Bean & Pasta Soup is a simple and tasty soup that's the perfect lunchtime meal. This recipe is great for a night that you want a home-cooked meal, but don't have the time to cook. In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Heat olive oil in a large saucepan or soup pot over medium heat.

Sig's 2 Bean, Spinach and Garlic Soup step by step

1. Add the potatoes to a pot with 500 ml of the stock..
2. 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..
3. 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..
4. 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.
5. Hard boil your egg, cool and separate white from yolk, (only egg white to be used).
6. When drained put into a blender with the spices and blend roughly.
7. 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.
8. Pour this gently into your soup. This will thicken your soup ..
9. Let boil until it is thick like a broth ..
10. Season with salt if needed , serve with rustic bread ..

Stir in the chicken broth, cannellini beans, bay leaves and cumin. Pour the soup into a large bowl. Roast Garlic: Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper in tact. In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Using an immersion blender, puree the mixture, being careful not to splash hot liquid.

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