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A
delicately seasoned Greek soup with white beans and a range
of vegetables including spinach, carrots, onion, celery
and potato. This soup can be served as an appetizer, or
enjoyed as a light meal with crusty bread for dipping.
(Read
the related
blog post.)
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| 3
tablespoons extra
virgin olive oil |
| 1
onion—diced |
| 1
carrot—diced |
| 1
stick celery—diced |
| 1
clove garlic—finely
chopped |
| 1
potato—peeled and diced |
| 6
cups vegetable stock |
| 2
tablespoons finely chopped fresh flat-leaf parsley |
| 14
oz (420g) canned white beans (like cannellini)—
rinsed and drained |
| 8
oz (240g) pack frozen spinach—defrosted and drained |
| ½
cup green peas |
| 1
teaspoon salt |
| ½
teaspoon freshly ground black pepper |
HEAT
2 tablespoons of the oil in a large saucepan and cook the
onion, carrot and celery for 5 minutes, stirring occasionally.
ADD the garlic and potato and cook for a minute. ADD the
stock and parsley, bring to the boil, then reduce the heat
to medium and simmer for 15 minutes. ADD the white beans,
spinach, peas, salt and pepper, return to a simmer, and
cook for a further 5 minutes. REMOVE from the heat and stir
through the remaining tablespoon of oil.
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