Spinach, borlotti bean and vegetable soup
This spinach, borlotti bean and vegetable soup is hearty and healthy and is packed full of vegetables and pulses.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 celery sticks diced
- 2 large carrots peeled and diced
- 2 cloves garlic finely chopped
- 1 teaspoon fennel seeds
- 3-4 sprigs fresh thyme leaves picked, washed and chopped
- 1 litre vegetable stock
- 240 g tinned borlotti (rosecoco) beans 1 standard 400g tin, drained and rinsed
- 100 g spinach leaves
- Salt, pepper and/or chilli flakes - to serve
Instructions
- Heat 2 tablespoons olive oil in a large saucepan.
- Add your chopped onions, celery and carrots. Stir well, then cover with a lid, reduce the heat to low and cook for 10-15 minutes until the vegetables have started to soften. Stir occasionally.
- Add two cloves chopped garlic, 1 teaspoon of fennel seeds and your chopped thyme leaves, stir well and cook for a minute or two.
- Next add the drained borlotti beans and 1 litre vegetable stock*. Bring to the boil, then cook for 15 minutes or until all the vegetables are cooked through.
- Stir through 100g spinach leaves, and heat until wilted.
- Season with salt, pepper and chilli flakes to taste.
Notes
- This makes quite a liquid soup - if you prefer yours thicker perhaps start with 500ml and add water until you have your preferred consistency.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 185kcalCarbohydrates: 24gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 51mgPotassium: 569mgFiber: 9gSugar: 3gVitamin A: 8410IUVitamin C: 14mgCalcium: 88mgIron: 2mg
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