Bean and Spinach Soup

    (78)
    50 minutes

    This is a wholesome soup that includes beans, spinach and a lot of garlic. Serve with fresh bread and your favourite wine.


    54 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 4 cloves garlic, peeled and diced
    • 1 onion, diced
    • 6 cups (1 1/2 litres) chicken stock
    • 1 (400g) tin beans, drained and rinsed
    • 1 cup small pasta
    • 300g baby spinach, rinsed and dried
    • 1 pinch salt and black pepper to taste

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the olive oil in a large saucepan over medium heat. Stir in the garlic and onions then cook and stir until the onions are transparent; 8 to 10 minutes.
    2. Add the chicken stock and increase the heat to high until the mixture boils.
    3. Stir in the beans and pasta then lower heat to medium and simmer uncovered until the pasta is al dente or 8 to 10 minutes.
    4. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

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    Reviews and Ratings
    Global Ratings:
    (78)

    Reviews in English (61)

    by
    48

    This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better, so I chose to use that instead, including the ribs, which I sliced like celery and simmered in the soup for ten minutes before adding the chopped leaves and the beans. On this occasion I also cooked the ditalini separately so I could control how much Hubs and I each put in our bowls. I also added some cooked chicken, a chopped, red-ripe tomato and finished each serving with freshly grated Parmigiano-Reggiano. This soup is one of the best comfort foods I know.  -  05 Sep 2011  (Review from Allrecipes USA and Canada)

    by
    45

    This recipe, despite its name, is the best "pasta e fagioli" on this site. I reduced the broth by about 1/4 because I like soups that are a bit thicker. It tastes okay as is if served w/ a generous topping of grated parmesan cheese. Without the cheese, it's a bit lacking in depth of flavor. By adding ~1 tsp. of lemon juice and a small pinch of chipotle pepper powder (to give a smoky flavor) I gave it enough flavor to stand on its own w/o the cheese. Anyhow, thank you, Lisa, for giving me the right proportions of ingredients for a real "pasta e fagioli". I really enjoyed it.  -  06 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    31

    This is a great soup! I used chicken stock instead of broth and I also added about six sprigs of fresh thyme (leaves only), juice from 1/2 a fresh lemon and a few dashes of McCormick "italian herbs" seasoning. I also added grated parmesean cheese and a little EVOO (extra virgin olive oil) to each individual serving - the EVOO & parm added to the presentation and the flavor was great. My hubby loved it and said this should be a keeper!! The leftovers tasted even better the next day. Yum!  -  13 Jan 2008  (Review from Allrecipes USA and Canada)

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