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Kidney Bean & Spinach Soup
2 cups of kidney beans soaked overnight
1 T olive oil
1 Onion finely chopped
2 cloves garlic, crushed
1 carrot peeled and finely chopped
1 stalk celery finely chopped
Corn Kenels - 1 cob stripped
4 cups ( 1 pint ) Beef stock
1 bunch spinach , washed, stems removed and leaves shredded.
200 gr. sliced pancetta ( optional)
Heat oil in large saucepan and gently cook onion, garlic, carrot and celery for 5 mins. Add corn kernels, drained kidney beans and the stock .
Bring to the boil and then gently simmer for 30 minutes or until beans are tender.
Meanwhile grill or dry fry pancetta until crisp.
When beans are cooked stir in the spinach.
Serve soup in 4 x deep bowls with crisped pancetta sprinkled over the top to garnish.
To be honest LJ. It was a glut of silverbeet in the garden that first prompted me to make this, and I have never made it with spinach because I don't usually grow spinach
I usually take out the thick centre stem from the silverbeet leaf, and I cut it small and put it with the carrot and celery, adding the shredded leaves at the end . Apart from remembering to soak the beans over night, it is a quick easy soup to make, so saves on electricity too.
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