Ingredients

  • 2 ounces (100g) chopped or cubed bacon
  • 2 carrots, chopped
  • 4 cups chicken stock
  • 1 teaspoon mixed dried herbs
  • 3 garlic cloves, minced
  • 2 Tbs olive oil
  • ½ onion, chopped
  • 4 tablespoons grated Parmesan cheese
  • Salt and pepper
  • 300 grams fresh spinach leaves
  • 2 tablespoons tomato paste
  • 4 mediums ripe tomatoes, chopped
  • 1 cup dried white beans

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Soak white beans in water overnight, or for at least 4 hours. After soaking, boil them in slightly salted water for about 30 minutes. Make sure not to overcook them. They should remain a bit of a bite. Set aside.In a deep pan, heat the olive oil over medium heat.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 270 minutes

Step 2

  • Add onion and garlic and fry until onion is golden.
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Step 3

  • Add the chopped tomatoes, tomato paste, salt and pepper. Bring to boil.
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Step 4

  • Let simmer for about 20 minutes. Set aside.In a big soup pan, fry the bacon cubes over medium heat. Once they start releasing the fat, stir in onions, garlic, and carrots. Fry for about 5 minutes or until onion is golden and bacon becomes crisp.
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  • EQUIPMENT:
  • Length: 25 minutes

Step 5

  • Add the tomato mixture and stir while bringing to a boil. Now add beans, spinach and cheese. Season with salt, pepper and herbs. Bring to boil again, then let simmer for about 30 minutes.
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  • Length: 30 minutes

Step 6

  • Serve with Ciabatta bread.
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