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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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One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably purchase a lot of items out of habit. For example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? A good healthy alternative can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy daily. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy diet.

Evidently, it’s not at all difficult to start integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to sig's 2 bean, spinach and garlic soup recipe. To cook sig's 2 bean, spinach and garlic soup you only need 14 ingredients and 10 steps. Here is how you do that.

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