This soup is from a Jamie Oliver cookbook. It is one of his older cookbooks that I borrowed from the Library. I really like to watch his cooking shows and have wanted to get one of his cookbooks. I’m not a big fan of the recipe layout in this cookbook. The ingredients are in a paragraph and it was easy to miss an ingredient. I will still try another of his cookbooks because he is a lot of fun to watch.
The soup is just fair, but has potential. Adding fresh or dried herbs would help this soup a lot along with using a good quality vegetable stock. You can easily add any leftover vegetables that you have on hand. I had a bit of cabbage leftover that needed to be used and it went great in the soup. I dropped the “spring” in the name of this soup because I the vegetables are in ample supply all year round.
Vegetable and Bean Soup
Serves 6-8
2 carrots peel and sliced
2 celery stalks, sliced
2 medium onions, chopped
2 cloves of garlic, sliced
1 ¾ quarts of good quality vegetable stock
Olive oil
15 oz. can cannellini beans, drained and rinsed
2 cups cauliflower, broken in florets
2 cups broccoli, broken in florets
7 cups spinach leaves, roughly chopped
2 large ripe tomatoes, chopped
Salt and pepper
Fresh or dried herbs to your liking
Heat the stock until boiling. In a large pan over medium heat oil and then add carrots, celery, onions, garlic and dried herbs if you are using. Cook for about 12 minutes with the lid askew until the carrots are soft. Add boiling stock to pan along with the cauliflower, broccoli, beans and tomatoes. Bring to a boil then reduce heat and simmer for 10 minutes with the lid on. Next add the spinach and season with salt and pepper. Before serving add fresh herb if using.
Coming soon Halloween Dinner 2020!
Minnesota Food Lover 