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

Before you jump to Sig's 2 Bean, Spinach and Garlic Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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To see results, it is definitely not essential to drastically change your eating habits. If you desire to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will likely see that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will see that you will not want to eat the old diet.

Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to sig's 2 bean, spinach and garlic soup recipe. You can have sig's 2 bean, spinach and garlic soup using 14 ingredients and 10 steps. Here is how you achieve that.

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

Serve immediately, drizzling remaining olive oil over bowls. Cook the onion and garlic in a little olive oil until softened. Add the cumin and cook for a minute. Stir in the farfalle (or other pasta) and beans and bring back to a boil. In a large stockpot, combine tomatoes, beans, spinach, chicken stock, passata, water, garlic, pancetta, parsley, salt, pepper and basil.

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