Spinach and white bean soup
Difficulty
Easy 👌50
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 250 g | spinach |
| 200 g | canned white beans (drained) |
| 1 | red onion |
| 1 | carrot |
| 1 stalk | celery |
| 2 | sun-dried tomatoes |
| 2 cloves | garlic |
| 150 g | Italian sausages |
| 1 | bay leaf |
| 2 sprigs | rosemary |
| 2 sprigs | thyme |
| 1½ l | vegetable broth |
| chili flakes | |
| salt | |
| pepper | |
| Parmesan rind | |
| olive oil (for frying) |
Metric
Imperial
Utensils
- cutting board
- knife
- pot (large)
- rubber spatula
Nutrition per serving
Cal
295
295
Protein
17 g
17 g
Fat
20 g
20 g
Carb
12 g
12 g
Step 1/3
- 250 g spinach
- 1 red onion
- 1 carrot
- 1 stalk celery
- 2 sun-dried tomatoes
- 2 cloves garlic
- 150 g Italian sausages
- cutting board
- knife
Chop spinach. Finely chop onion, carrot, celery, and sundried tomatoes. Peel and mince garlic. Remove sausage meat from casing and chop roughly.
Step 2/3
- 1 bay leaf
- 2 sprigs rosemary
- 2 sprigs thyme
- 1½ l vegetable broth
- 200 g canned white beans (drained)
- Parmesan rind
- chili flakes
- salt
- pepper
- olive oil (for frying)
- pot (large)
- rubber spatula
Heat a large pot over medium heat and add some olive oil. Add the onion and garlic and sauté. Add the sausage and brown for approx. 15 min. Add carrots, celery, chili flakes, season with salt and pepper, and let cook for approx. 5 min. more. Add the bay leaf, rosemary, thyme, sundried tomatoes, vegetable broth, beans, and Parmesan rind, if using. Cover and let simmer until beans are tender, approx. 20 min.
Step 3/3
Use a fork to gently mash some of the beans. Add spinach and simmer for approx. 10 min more. Remove bay leaf, rosemary, thyme, and parmesan rind, serve, and enjoy!
in Berlin