White Bean And Spinach Soup With Polenta Wedges

Name: White Bean And Spinach Soup With Polenta Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cubes vegetable bouillon; 2/3 cup instant polenta; 1 tbsp butter, chopped; 1.25 oz Parmesan, grated; 1 tbsp rosemary, finely chopped; 1 tbsp oregano, finely chopped; 1/4 cup all-purpose flour; 1/2 cup + 2 tsp vegetable oil; 1 None leek, pale section only, halved lengthwise and thinly sliced; 4 cloves garlic, crushed; 2 None medium potatoes, peeled, chopped; 2 x 14 oz cans cannellini beans, rinsed; 3.5 oz baby spinach

Servings: persons

3 cubes vegetable bouillon
2/3 cup instant polenta
1 tbsp butter, chopped
1.25 oz Parmesan, grated
1 tbsp rosemary, finely chopped
1 tbsp oregano, finely chopped
1/4 cup all-purpose flour
1/2 cup + 2 tsp vegetable oil
1 None leek, pale section only, halved lengthwise and thinly sliced
4 cloves garlic, crushed
2 None medium potatoes, peeled, chopped
2 x 14 oz cans cannellini beans, rinsed
3.5 oz baby spinach

1
Grease and line base and sides of a 6 x 10 inch baking dish with parchment paper. In a large saucepan, crumble one cube of bouillon into 2/3 cup water. Bring to a simmer over medium heat.
2
Slowly whisk polenta into water in a thin, steady stream until combined. Cook, whisking, for 5 mins, or until polenta is thick and comes away from side of pan. Remove from heat. Stir in butter, parmesan, half the rosemary and half the oregano. Season to taste and spoon into prepared pan, leveling surface. Cool slightly. Cover with plastic wrap and chill for 1 hour, or until firm.
3
Cut polenta into 16 pieces. Place flour in a shallow bowl. Toss polenta in flour to coat lightly.
4
Meanwhile, heat 2 tsp oil in a large, heavy-based saucepan over moderate heat. Add leek and garlic and cook, stirring, for 5 mins or until soft. Add potato and beans and cook, stirring, for 1 minute.
5
Crumble the remaining bouillon cubes and add to the pan along with the remaining rosemary, oregano and 5 cups water. Bring to a boil, then reduce heat to low, cover and simmer for 15 mins. Add spinach and simmer for 2 mins, or until wilted.
6
Heat 1/2 cup oil in large, deep frying pan over high heat (oil is ready when cube of bread cooks quickly without absorbing oil). Fry polenta in batches for 3 mins each side, or until golden. Drain on paper towels and season to taste.
7
Ladle soup into serving bowls. Serve with polenta wedges.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cubes vegetable bouillon, 2/3 cup instant polenta, 1 tbsp butter, chopped, 1.25 oz Parmesan, grated, and more.

Yes, White Bean And Spinach Soup With Polenta Wedges falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!