Bean, lentil and spinach soup

Name: Bean, lentil and spinach soup
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 2.00 onion; 5.00 ml cumin; 1.00 garlic cloves; 2.00 carrots; 1.00 Litres stock vegetable; 250.00 g lentils brown; 410.00 g red kidney beans; 410.00 g cannellini beans; 30.00 ml tomato purée; 1.00 handful fresh Italian parsley; 300.00 g spinach; 0.00 salt and freshly ground black pepper

4 servings Cooking: 55 mins

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Pulses

By Food24 November 03 2009

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Ingredients (13)

30.00 ml	fresh chillies — 573
2.00	onion
5.00 ml	cumin
1.00	garlic — cloves
2.00	carrots
1.00 Litres	stock — vegetable
250.00 g	lentils — brown
410.00 g	red kidney beans
410.00 g	cannellini beans
30.00 ml	tomato purée
1.00 handful	fresh Italian parsley
300.00 g	spinach
0.00	salt and freshly ground black pepper

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Method:

Heat oil in a large pot, and sauté onions, garlic and cumin for 3 minutes.
Add remaining ingredients, except spinach and bring to the boil.
Reduce heat, cover and simmer for 30 to 40 minutes.
Add spinach (spines removed and shredded), adjust seasoning and cook for a further 10 minutes.