Quick bean and spinach soup

By admin
23 April 2015

Smoked paprika, tomato pesto and grated lemon zest turn this inexpensive soup into an exotic meal.

Makes 1,8 litres Preparation time: 10 min Cooking time: 20 min

  • oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 125 ml (½ c) chopped soup celery
  • sprig of fresh rosemary
  • 3 bay leaves
  • 1 litre (4 c) vegetable stock
  • 2 cans (400 g each) baked beans in tomato sauce
  • 200 g spinach
  • 20 ml (4 t) sun-dried tomato pesto
  • 5 ml (1 t) smoked paprika
  • salt and freshly ground black pepper
  • juice and grated zest of 1 lemon
  • 2 chorizo or other fragrant sausages, sliced and fried
  • (optional)

1 Heat the oil in a large saucepan and fry the onion, garlic and celery until softened.

2 Add the rosemary and bay leaves.

3 Stir in the vegetable stock, baked beans and sauce, and the spinach.

4 Bring the mixture to the boil.

5 Stir in the pesto and paprika. Season with salt, pepper and the lemon juice and zest.

6 Bring to the boil, then reduce the heat and simmer the soup for about 10 minutes.

7 Ladle the soup into bowls and garnish with the sausage slices (if using).

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