Ingredients

The following ingredients have 4 Servings
  • 7.05 ounces fresh spinach
  • 1x14.11oz can white beans (use beans plus liquid )
  • 2 small potatoes (7oz, peeled, cubed)
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 bay leaf
  • 2 allspice berries (or ¼ tsp allspice powder)
  • 2 tablespoons olive oil
  • 2¾ cups vegetable stock (hot)

Instruction

  • In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and garlic, and cook gently for 3 minutes until softened, stirring often. 
  • Add the beans, along with the liquid from the can, potatoes and half of the stock, cover, bring to the boil then lower the heat and simmer for 10 minutes (or until the potatoes are fully cooked).
  • Add the spinach, the rest of the stock, cover, bring to the boil again then simmer for 3 more minutes, stirring occasionally so all the spinach becomes incorporated into the soup. (It may seem like there is not enough liquid in the pot but do not be tempted to add more at this point as the spinach will release lots of water)
  • Remove from the heat, discard the bay leaf and allspice and puree the soup until smooth. Add pepper to taste and serve.