Hearty Tomato Spinach And Butter Bean Soup Recipe

About this recipe

This vegan-friendly soup combines the richness of tomatoes, the earthiness of spinach, and the creaminess of butter beans for a satisfying dinner. Perfect for those seeking a wholesome and comforting meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 3 X 400G Garofalo Chopped Italian Tomatoes
• - Nearly Naked Veg Basil 100g
• 700G Perello Judion Butter Beans, 700G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 50G Pepper Black Ground BWFO
• 1 Bunch Spinach Fresh 1 Bunch
• 12.5 Kg Top-Op Cooking Salt 12.5kg

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. 2. Add 1 finely chopped yellow onion and 3 minced garlic cloves to the pot. Sauté for 5-7 minutes until the onion is translucent and fragrant.
3. 3. Stir in 2 chopped tomatoes and 1/2 cup of chopped fresh basil. Cook for 5 minutes, stirring occasionally, until the tomatoes soften.
4. 4. Add 2 cups of cooked butter beans and 4 cups (32 oz) of vegetable broth to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the soup to a gentle simmer and cook for 10 minutes.
5. 5. Gradually add 5 cups of fresh spinach to the pot, stirring until the spinach wilts completely.
6. 6. Taste and adjust seasoning if needed. Serve hot with a slice of crusty bread or a side salad for a complete meal.