Soup With Beans And Spinach - A Step By Step Recipe With A Photo

This tasty and healthy, aromatic lean soup is prepared in just half an hour (if you have already boiled beans). The soup is served in a very unusual way - fragrant croutons are poured into a bowl of soup.

Cooking description:

This soup looks more like a vegetable stew than our traditional first courses, but nevertheless it is delicious, very aromatic and very healthy. Such a soup is especially good during the winter fast, it perfectly saturates and warms, and it contains a lot of useful substances. This soup is prepared very quickly and quite simply. Be sure to cook and try, you won't regret it!

Purpose: For lunch

Main ingredient: Vegetables / Legumes / Beans / Spinach / Croutons

Dish: Soups

Diet: Lenten meals / Vegetarian food

Ingredients:

• Canned beans - 100-150 grams (or pre-boiled)
• Fresh spinach - 100-150 grams
• Root celery - 1/4 Piece
• Tomatoes in their own juice - 4 Pieces (small)
• Carrots - 1 Piece
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• Salt - 2/3 Teaspoons (to taste)
• Ground black pepper - 1-2 pinches
• Dried Basil - 1-2 Pinch
• Vegetable oil - 2 Tbsp. spoons
• Water - 600-700 Milliliters (or vegetable broth)
• Ground hot pepper - 2 Pinches
• White Bread - 4-6 Slices

Servings: 3

How to make Bean and Spinach Soup

1. Heat the vegetable oil in a saucepan and fry the onion, cut into quarters in rings, until transparent. 2. Add the carrots cut into half rings and the diced celery. Fry for 3-4 minutes. 3. Add about half a glass of water or broth and cook over low heat, covered, until vegetables are soft. 4. Peel the tomatoes, if any, and cut into several pieces, finely chop 2-3 cloves of garlic and press with a knife. We will need beans without liquid. 5. We send tomatoes and garlic to the pan. Salt and add the remaining amount of water or broth (it is better to add hot water). Cook for 10-15 minutes. 6. We send beans to the pan, cook for 2-3 minutes.