Creamy baby spinach and cannellini bean soup

Blitz baby spinach leaves with beans to create a thick and creamy soup.

Recipe «Creamy baby spinach and cannellini bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp olive oil, 1 large brown onion, finely chopped, 2 garlic cloves, crushed, 2 x 400g cans cannellini beans, rinsed, drained, 875ml salt-reduced chicken stock , 300g baby spinach leaves, 1/4 cup fresh continental parsley leaves, 60ml thickened cream , 100g Primo Gourmet Selection Pancetta, finely chopped, 150g fresh ricotta, crumbled.

Ingredients:

• 1 1/2 tbsp olive oil 
• 1 large brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 2 x 400g cans cannellini beans, rinsed, drained 
• 875ml salt-reduced chicken stock 
• 300g baby spinach leaves 
• 1/4 cup fresh continental parsley leaves 
• 60ml thickened cream 
• 100g Primo Gourmet Selection Pancetta, finely chopped 
• 150g fresh ricotta, crumbled 

Instructions

1. 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.
2. 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.
3. 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.
4. Ladle soup among bowls. Top with pancetta and ricotta. Season with pepper.