Sig's 2 Bean, Spinach and Garlic Soup

Name: Sig's 2 Bean, Spinach and Garlic Soup
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 750 ml fresh vegetable stock; 1 can borletti beans, drained weight about 150 grams; 1 can cannellini beans, drained weight about 150 grams; 6 waxy small potatoes cut into quarters; 250 grams fresh baby spinach leaves; 1 tbsp raspberry or red wine vinegar; 3 tbsp of olive oil; 1 to 2 slices of medium cut white bread; 3 or 4 large cloves of smoked garlic if possible, if not available use ordinary; 1 pinch cayenne pepper; 1 pinch smoked paprika; 1/2 tsp ground cumin; 1 pinch salt; 1 large hardboiled egg, whites only

Sigrun @sigrun

German, living in England

I was cold and hungry that's all , this is what I had available to make a soup with , ha and does it work . :)) :))

Sigrun @sigrun

German, living in England

I was cold and hungry that's all , this is what I had available to make a soup with , ha and does it work . :)) :))

Saved

Ingredients

45 mins

3 servings

750 mlfresh vegetable stock
1 canborletti beans, drained weight about 150 grams
1 cancannellini beans, drained weight about 150 grams
6waxy small potatoes cut into quarters
250 gramsfresh baby spinach leaves
1 tbspraspberry or red wine vinegar
3 tbspof olive oil
1to 2 slices of medium cut white bread
3or 4 large cloves of smoked garlic if possible, if not available use ordinary
1 pinchcayenne pepper
1 pinchsmoked paprika
1/2 tspground cumin
1 pinchsalt
1 largehardboiled egg, whites only

Saved

Steps

45 mins

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.