Spinach and Bean Soup (serves 4)

Quite often when making soups I use beans (cannellini beans, navy beans) as a thickener and they are good for you too. This is a quick, easy, healthy and filling soup. Perfect for Fall.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 onion – chopped
1 x can of cannellini beans
10 oz. baby spinach
3 cups chicken or veg. broth
Juice of 1/2 a lemon

Pour oil into a cast iron casserole dish and, when nice and hot, add the onion and let soften and brown.
Add the beans, spinach and broth. Bring to a boil then simmer for 20 minutes.
Pour in the lemon juice and puree in a food processor.


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