Hearty Spinach And Cannellini Bean Dinner Soup Recipe

About this recipe

A comforting and diabetic-friendly vegetarian soup featuring spinach, cannellini beans, and aromatic herbs. Perfect for a wholesome dinner solution.

Ingredients

• 250 g Spinach - Chopped
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 500 ml Oleev Extra Light Olive Oil
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 50 g Catch Black Pepper Grinder
• 80 g Knorr Vegetables Stock Cubes
• 16 g Orika Oregano
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Heat 2 teaspoons of olive oil in a large saucepan over medium-high heat. Add 1 diced onion, 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook, stirring often, until softened, about 6 minutes.
2. 2. Sprinkle 1 tablespoon of flour over the vegetables and stir well. Cook for 2 minutes to eliminate the raw taste of the flour.
3. 3. Pour in 4 cups of vegetable stock and stir to combine. Add 1 cup of cannellini beans, 1 diced tomato, 1 teaspoon of dried oregano, and 1 teaspoon of dried oregano. Bring the mixture to a boil.
4. 4. Reduce the heat to medium-low and let the soup simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
5. 5. Add 2 cups of fresh spinach leaves to the soup and cook until wilted, about 5 minutes.
6. 6. Season the soup with 1/4 teaspoon of sea salt and freshly ground black pepper to taste. Serve hot for a satisfying dinner.