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Vegetable Soup With Borlotti Beans, Spinach, And Parmesan

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Vegetable Soup With Borlotti Beans, Spinach, And Parmesan

By Diane Kochilas

Prep Time 20

Cook Time 45

Servings

Dairy Free, Mediterranean Diet, Meze / Starters, Recipes, Soups, The Ikaria Diet, Vegetarian

Prep Time 20

Cook Time 45

Servings

Dairy Free, Mediterranean Diet, Meze / Starters, Recipes, Soups, The Ikaria Diet, Vegetarian

Ingredients

1 Tbsp extra virgin Greek olive oil
1 large onion diced
2 large cloves of garlic peeled and minced
1 large leek thinly sliced
1 large carrot peeled and roughly chopped
2 sticks of celery roughly chopped
3 sprigs of rosemary
2 x 13 oz or 400g tins of chopped tomatoes
1 x 13 oz or 400g tin of borlotti beans
3 cups or 700ml hot vegetable stock
A pinch of chili flakes
6 oz or 200g baby spinach
4 Tbsp grated parmesan if desired
Seasalt and freshly ground black pepper
4 slices of crusty bread

Instructions

Instructions
Heat olive oil in a large pot. Saute onion, garlic, and leek, for a couple of minutes, and then add carrot and celery. Cook on medium to high heat till vegetables are soft and onions start to turn golden.
Add rosemary, tomatoes, beans, and chili flakes, mix well and cook for 10 more minutes. Season with salt and pepper, and add the stock.
Cook on medium to low heat for 30 minutes or till the beans are soft, and then add the spinach. Cook for another 2-5 minutes till the spinach wilts. Check the seasonings -you may not need to add much salt, as stocks tend to be overly salty.
Serve with crusty bread and grated parmesan.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Vegetable Soup With Borlotti Beans, Spinach, And Parmesan