Spinach and Watercress Soup with Cannellini Beans and Pesto (serves 4)
There is so much goodness in this soup you will positively glow with good health. Spinach and watercress are excellent for you. I added cannellini beans for bulk and texture and added a bought spinach basil pesto for extra flavor (contained no cheese). I am going to experiment with making pesto as a dollop can be added to so many recipes. I remember the very first time I tasted pesto some 25 years ago. It was mixed with spaghetti and was so delicious I could have eaten it twice over. I was so worried I would never find it on a menu again not realizing it was an Italian staple!
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground pepper
1 large onion (8 oz) – finely chopped
3 cups chicken/vegetable broth (add more if you like a thinner soup)
1 x 4oz bag/bunch of watercress
6 oz baby spinach
1 x 16 oz can cannellini beans – drained and rinsed
2 tbsp. pesto
Heat seasoned oil till sizzling in a cast iron casserole dish (I use Le Creuset) then add onion.
When softened add broth and bring to a boil.
Add watercress and spinach, turn down the heat and cook for 5 minutes.
Blend in a food processor, then tip soup back into casserole dish and add the cannellini beans and pesto.
Bring soup back to boil then turn down to simmer and cook for a further 5 minutes.