How to Make Yummy Sig's 2 Bean, Spinach and Garlic Soup

Delicious, fresh and tasty.

Sig's 2 Bean, Spinach and Garlic Soup. Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base. Reviews for: Photos of Garlic, Spinach, and Chickpea Soup. Add broth, bay leaves and beans.

Sig's 2 Bean, Spinach and Garlic Soup Smoky Turkey and Black Bean SoupA Year of Slow Cooking. salt, diced tomatoes, onion, italian seasoning, frozen. What emerged recently was a stockpile of the usual - diced tomatoes, beans, chicken broth, onions, garlic and Italian seasoning. Fill in the blanks with smoked sausage, fresh spinach and a major craving for soup, and dinner was decided! You can have Sig's 2 Bean, Spinach and Garlic Soup using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sig's 2 Bean, Spinach and Garlic Soup

  1. It's 750 ml of fresh vegetable stock.
  2. It's 1 can of borletti beans, drained weight about 150 grams.
  3. It's 1 can of cannelloni beans , drained weight about 150 grams.
  4. It's 6 of waxy small potatoes cut into quarters.
  5. Prepare 250 grams of fresh baby spinach leaves.
  6. You need 1 tbsp of raspberry or red wine vinegar.
  7. Prepare 3 tbsp of of olive oil.
  8. Prepare 1 of to 2 slices of medium cut white bread.
  9. It's 3 of or 4 large cloves of smoked garlic if possible, if not available use ordinary.
  10. It's 1 pinch of cayenne pepper.
  11. Prepare 1 pinch of smoked paprika.
  12. You need 1/2 tsp of ground cumin.
  13. You need 1 pinch of salt.
  14. It's 1 large of hardboiled egg, whites only.

It's been a few years in the making, but with scrumptious. This is a soup that I made recently. My husband really enjoyed it and I believe I will be making this a lot this winter. I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup.

Sig's 2 Bean, Spinach and Garlic Soup instructions

  1. Add the potatoes to a pot with 500 ml of the stock..
  2. Drain the beans into a sieve and run under cold water until the water runs clear add to the pot with the potatoes and boil for ten or so minutes..
  3. Add the spinach , there is no need to chop it as it will wilt then add the vinegar and let it gently boil for another ten minutes..
  4. Chop the peeled garlic into halves and pull the bread into bits. Heat the olive oil in a pan , brown both the garlic and bread together but do not burn , remove and drain on kitchen paper.
  5. Hard boil your egg, cool and separate white from yolk, (only egg white to be used).
  6. When drained put into a blender with the spices and blend roughly.
  7. Then add the hardboiled egg white only blend again.Now add the rest of the stock to this mixture and blend until it becomes a glossy light coloured cream.
  8. Pour this gently into your soup. This will thicken your soup ..
  9. Let boil until it is thick like a broth ..
  10. Season with salt if needed , serve with rustic bread ..

A vegetarian version made simply with water and garlic is equally delicious. Divide spinach among bowls, then ladle soup over spinach. Just made this and it is delicious! To use, partially thaw in refrigerator overnight. Aside from that, I followed this to a T.