Cannellini bean, bacon, rosemary and spinach soup – Food & Home Magazine
Once you have the stock, this cannellini bean, bacon, rosemary and spinach soup recipe will take less than 30 minutes to prepare.
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Ingredients
- 30ml (2 tbsp) olive oil
- 100g bacon bits, fried
- 2 celery sticks, sliced
- 1 carrot, sliced
- 1 garlic clove, finely chopped
- 15ml (1 tbsp) fresh rosemary, finely chopped
- 1,8L chicken stock, hot
- 30ml (2 tbsp) tomato paste
- 2 x 420g tins cannellini beans, drained and rinsed
- salt
- freshly ground black pepper
- 150g spinach, shredded
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