really simple soup - hearty and healthy

I adapted this soup from a river cafe recipe for ribollita.
The original recipe uses dried cannelinni beans soaked overnight... who has the time?!
So here is how I made this delicious soup.
Slice some celery, including the leaves, about half a bunch. Quarter a carrot and dice into small chunks, dice about 3 small Spanish onions and finely slice 2 - 3 cloves of garlic and a small bunch of parsley stalks and all.



The original recipe is also vegetarian, However I decided to up the taste factor and fry off some lardons until slightly crisp before adding the vegetables with a pinch of salt and gently frying for about 30 minutes. keep cooking until the carrots are softened.

Meanwhile, drain a can of cannelinni beans, reserving the liquid and shred some silver beet (spinach), but make sure you only use the green leafy parts of the spinach, the white central vein the the plant can be bitter.

once the carrots are soft, add 1 can of diced tomato, all the spinach and the drained beans.
You also want to add about 2 cups of chicken sock and about half the liquid you reserved from the canned beans.

Give the soup a good stir and gently simmer for another 30 minutes.

Now this is something I never say, but I'm going to say it now, and you have to trust me, do not add any further seasoning, the soup doesn't need it.

After simmering for about 30 minutes, longer if you want, get a potato masher and mash some of the beans in the soup to change the texture from soupy to thickened and soupy.


Give it a try for a simple hearty and health meal on one of those nights when you get home from work and want something comforting but quick for dinner.

For a vegetarian alternative use vegetable stock and skip the bacon, it's still a tasty treat