Cannellini, Spinach & Parmesan Soup
Lunch · Italian · Ready in 12 min · Serves 2
Cannellini beans crushed into tomatoes and garlic with spinach wilted through, finished with parmesan and a torn crust. A twelve-minute lunch at £1.08 a bowl.
Per serving
- Calories
- 506
- Protein
- 28 g
- Carbs
- 67 g
- Fat
- 14 g
- Fibre
- 16 g
Vitamins and minerals, % of a day’s needs
- Iron42%
- Vitamin D1%
- B1210%
- Zinc25%
- Magnesium36%
- Omega-321%
- Folate27%
- Calcium44%
- Selenium29%
- Potassium26%
- Iodine15%
- Vitamin C31%
- Riboflavin19%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Cannellini beans (tinned)
- 120 g Fresh spinach
- 200 g Canned tomatoes
- 40 g Parmesan cheese (grated)
- 3 cloves Garlic, sliced
- 1 tbsp Olive oil
- 80 g Sourdough bread
- 1 tsp Black pepper
Method
- 1
Warm 1 tbsp olive oil in a saucepan over medium heat and cook the 3 sliced garlic cloves for 1 minute, until they smell sweet but have taken no colour.
- 2
Add the 400g drained cannellini beans and 200g canned tomatoes with 300ml of water, then crush about half the beans against the side of the pan with a spoon.
- 3
Bring to the boil, then simmer for 4 minutes until the soup thickens enough to coat the spoon.
- 4
Stir in the 120g fresh spinach and 1 tsp black pepper and cook over low heat for 1 minute until the leaves have collapsed.
- 5
Ladle into two bowls, tear the 80g of sourdough bread over the top and finish with 40g grated parmesan.
