Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this cannellini bean, bacon, rosemary and spinach soup recipe will take less than 30 minutes to prepare.
How to make chicken stock:
Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat and simmer for about 2 hours. Strain and refrigerate overnight. Remove the layer of fat from the surface and freeze until needed. Makes 1,5L of stock.
Recipe by Anna Montali
Cannellini bean, bacon, rosemary and spinach soup
- 30ml (2 tbsp) olive oil
- 100g bacon bits, fried
- 2 celery sticks, sliced
- 1 carrot, sliced
- 1 garlic clove, finely chopped
- 15ml (1 tbsp) fresh rosemary, finely chopped
- 1,8L chicken stock, hot
- 30ml (2 tbsp) tomato paste
- 2 x 420g tins cannellini beans, drained and rinsed
- salt and freshly ground black pepper, to taste
- 150g spinach, shredded
Heat the oil in a pot and add the bacon, celery, carrot, garlic and rosemary. Cook until the bacon is crispy, about 5 minutes.
Add the stock and tomato paste, and bring to a boil.
Mix in the beans and continue to cook on low heat for 10 minutes. Season to taste.
Stir in the spinach and serve immediately.
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