Blitz baby spinach leaves with beans to create a thick and creamy soup.
- Heat 1 tablespoon of the oil in a saucepan over medium-low heat. Add the onion and garlic and stir for 4 minutes or until soft. Add the cannellini beans and stir for 1 minute or until well combined. Stir in the stock. Cover and bring to the boil.
- Stir in the spinach and parsley. Bring to the boil. Remove from heat and stand for 2 minutes. Use a stick blender to blend until smooth. Stir in the cream. Season.
- Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Add the pancetta and stir for 4-5 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
- Ladle soup among bowls. Top with pancetta and ricotta. Season with pepper.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set