Beef, bean and spinach soup

Tender pieces of beef steak add a meaty touch to this hearty bean and spinach soup.

Recipe «Beef, bean and spinach soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 190g black-eye beans, 1 tbsp olive oil, 1 medium brown onion, halved, finely chopped, 1 garlic clove, crushed, 1.5L beef stock , 185ml dry red wine, 2 tbsp tomato paste, 500g beef rump steak, cut across the grain into thin slices , 1 bunch English spinach, trimmed, washed, shredded, 1 small fresh red birdseye chilli, thinly sliced, Salt & freshly ground black pepper, 2 tbsp coarsely chopped fresh coriander, Crusty bread, to serve.

Ingredients:

• 190g black-eye beans 
• 1 tbsp olive oil 
• 1 medium brown onion, halved, finely chopped 
• 1 garlic clove, crushed 
• 1.5L beef stock 
• 185ml dry red wine 
• 2 tbsp tomato paste 
• 500g beef rump steak, cut across the grain into thin slices 
• 1 bunch English spinach, trimmed, washed, shredded 
• 1 small fresh red birdseye chilli, thinly sliced 
• Salt & freshly ground black pepper 
• 2 tbsp coarsely chopped fresh coriander 
• Crusty bread, to serve 

Instructions

1. Place the beans in a bowl. Cover with cold water and soak overnight. Drain.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Stir in the stock, wine and tomato paste and bring to the boil. Reduce heat to low. Add beans and cook, covered, for 15 minutes or until beans are just tender. (To freeze, see below.)
3. Stir in the beef, spinach and chilli. Simmer, uncovered, stirring occasionally, for 2 minutes or until the beef changes colour. Season with salt and pepper.
4. Ladle among bowls and sprinkle with coriander. Serve with crusty bread.