Spinach And Navy Bean Soup

1. 1

   Rinse beans in cold water. Place in a large pan and cover with fresh water. Bring to boil, reduce heat and simmer gently for 1 1/4 hours or until the beans are tender. Remove scum from surface during cooking. Drain.

2. 2

   Heat half of the olive oil in a pan. Add the garlic. Cook for 1 minute, stirring, until soft.

3. 3

   Stir in stock and beans and season. Bring to a boil, reduce heat and simmer for 15 minutes. Add spinach to the pan with the lemon juice and the remaining olive oil.

4. 4

   Simmer soup for 10 minutes until spinach wilts. Divide between 4 warmed serving bowls. Serve sprinkled with Parmesan or pecorino cheese and with cornbread, if desired.

5. 5

   (Bella tip) Place navy beans in a large bowl cover beans in boiling water and leave to soak over night

* Per serving · 4 servings · Values may vary.

No additional tips available.