Warm up with this hearty, nourishing minestrone soup! Loaded with protein-rich pilchards, creamy butter beans, fresh spinach, and a rich tomato broth, it’s a comforting bowl of goodness.
Ingredients
- 3 Cloves Garlic
- 1 Tbsp Olive Oil
- 1 Tin Butter Beans, Drained
- 150g Spinach, De-stemmed And Chopped
- 1L Stock
- 3 Tbsp Tomato Paste
- 1 Tin Glenryck Tomato Pilchards
- To Serve: Crusty bread (Ciabatta) or Toast
Method
1. In a mid-sized pot, sauté garlic and butterbeans in olive oil at medium heat on the stove top until soft and lightly browned. Pour the beans out of the pot and set aside.
2. Wilt the spinach in the same pot and place cooked spinach into some paper towel or a clean dishtowel/muslin cloth. Squeeze to remove any excess liquid, rough chop and return to the pot.
3. Add the garlicky butterbeans back to the pot with 1 tin of Glenryck Tomato Pilchards, tomato paste and stock.
4. Stir to combine, turn up the heat and bring to boil.
5. Reduce the heat and simmer for 5 minutes.
6. Serve with crusty bread or toast.