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overhead shot of borlotti bean and vegetable soup in bowl and pan

Spinach, borlotti bean and vegetable soup

Mandy Mazliah
This spinach, borlotti bean and vegetable soup is hearty and healthy and is packed full of vegetables and pulses.
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine International
Servings 4 people

Ingredients
 
 

  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 sticks of celery diced
  • 2 large carrots peeled and diced
  • 2 cloves of garlic finely chopped
  • 1 tsp fennel seeds
  • 3-4 sprigs of fresh thyme leaves picked, washed and chopped
  • 1 litre of vegetable stock
  • 400 g tin of borlotti beans
  • 100 g baby spinach
  • Salt, pepper and/or chilli flakes - to serve

Instructions
 

  • Heat 2 tbsp olive oil in a large saucepan.
  • Add a chopped onion onion and three chopped stalks of celery. Stir well. Cover with a lid, reduce the heat to low and cook for five minutes. Add 2 chopped carrots, stir again, cover and cook for a further 10 minutes until the vegetables are starting to soften.
  • Add 2 cloves chopped garlic, 1 tsp fennel seeds and thyme leaves (picked and chopped from 3-4 sprigs of thyme), stir and cook for a minute or two.
  • Pour in a tin of borlotti beans and 1 litre vegetable stock. This makes quite a liquid soup - if you prefer yours thicker perhaps start with 500ml and add water until you have your preferred consistency. Bring to the boil, then cook for 15 minutes or until all the vegetables are cooked through.
  • Stir through 100g baby spinach leaves until wilted.
  • Season with salt, pepper and chilli flakes to taste.
Keyword borlotti bean soup
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