Hearty Vegetarian Bean And Spinach Soup Recipe

About this recipe

A wholesome and diabetic-friendly dinner option, this vegetarian soup combines white kidney beans, fresh vegetables, and spinach for a nourishing and flavorful meal.

Ingredients

• 1 Kg Sabarot White Kidney Lingots Beans, 1Kg
• 1 stick Organic Celery Stick
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Filippo Berio Garlic Flavoured Olive Oil
• - Sussex Wholefoods Organic Dried Basil
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. Take approximately 1 1/2 cups of the white kidney beans and mash them until smooth in a medium bowl.
2. 2. In a 5-quart saucepan, heat 2 tablespoons of olive oil over medium heat. Add the celery, carrots, onion, zucchini, basil, and a pinch of black pepper. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 15 minutes.
3. 3. Stir in the diced tomatoes, vegetable broth, chopped spinach, mashed white beans, and 2 cups of water. Use a spoon to break up the tomatoes as you stir.
4. 4. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
5. 5. Stir in the remaining whole white kidney beans and cook for an additional 5 minutes until heated through. Serve hot, garnished with freshly grated parmesan cheese if desired.