Spinach and bean soup

Recipe from: 6/17/1999 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • 15
    ml
    oil
  • 1
    large onion, sliced into wedges
  • 2
    cloves garlic, finely crushed
  • 250
    g
    carrots, scraped and sliced into discs
  • 2
    stalks celery
  • 2
    baby marrows, peeled and cubed
  • 2
    potatoes, peeled and cubed
  • 410
    g
    chopped tomatoes
  • 3
    chicken stock cubes
  • 1
    Litres
    boiling water
  • 300
    g
    fresh spinach, washed and chopped
  • 400
    g
    red kidney beans, drained and rinsed
  • 5
    smoked vienna sausages, sliced
  • 3
    ml
    dried origanum
  • 1
    ml
    dried basil
  • 5
    ml
    sugar (approximately)
  • salt and ground black pepper
  • 40
    g
    grated Parmesan cheese
  • Italian or French bread, sliced, buttered and toasted
 

Method

 
Heat the oil in a large pot and sauté the onion, garlic, carrots, celery sliced into 1 cm pieces and baby marrows slowly for 10 minutes. Add the potatoes, tomatoes and stock cubes crumbled into the boiling water, cover and simmer for 20 minutes. Mash slightly with a potato masher. Add the spinach, kidney beans, sausages, herbs and sugar and heat thoroughly. Season to taste with salt and pepper. Stir in the cheese, ladle into warmed bowls and serve topped with toasted bread. Makes 2,3 litres soup.
 

Read more on: soup
 

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