Ingredients
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
1 brown onion, finely diced
1 leek, thinly sliced
3 cloves garlic, crushed
2 sprigs rosemary
1 parmesan rind to add to the soup while it is cooking, optional
1 bay leaf
1 can (400g) borlotti beans, drained and rinsed
1 can (400g) cannellini beans, drained and rinsed
1 zucchini, finely chopped
1/2 bunch English spinach, stalks removed, leaves chopped
Sea salt and freshly ground pepper, to taste
Fresh herbs or Maggie Beer Classic Basil Pesto , to serve
Crusty bread, to serve
Grated parmesan, to serve, optional
1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil
1 brown onion, finely diced
1 leek, thinly sliced
3 cloves garlic, crushed
2 sprigs rosemary
1 parmesan rind to add to the soup while it is cooking, optional
1 bay leaf
1 can (400g) borlotti beans, drained and rinsed
1 can (400g) cannellini beans, drained and rinsed
1 zucchini, finely chopped
1/2 bunch English spinach, stalks removed, leaves chopped
Sea salt and freshly ground pepper, to taste
Fresh herbs or Maggie Beer Classic Basil Pesto , to serve
Crusty bread, to serve
Grated parmesan, to serve, optional
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Methods
Prep time: 20 mins / Cook time: 40 mins.
METHOD
1
Heat olive oil in a deep saucepan. Add onion and sauté until translucent. Add leek, garlic and celery and sauté for another 2-3 minutes. Add stock and rosemary and bring to a boil. Simmer for 20 minutes. If using a Parmesan rind, add at this stage.
2
Add zucchini, beans and chopped spinach and cook for another 10 minutes or until the added vegetables have wilted yet retained a vibrant green colour.
3
Taste and season with salt and pepper.
4
Serve with crusty bread, fresh herbs or a dollop of Basil Pesto and grated Parmesan.
Tip: For added depth and nutrition, substitute stock with Maggie Beer’s bone broth. It’s rich in collagen, minerals, and flavour—ideal for enhancing soups.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins / Cook time: 40 mins.
METHOD
1
Heat olive oil in a deep saucepan. Add onion and sauté until translucent. Add leek, garlic and celery and sauté for another 2-3 minutes. Add stock and rosemary and bring to a boil. Simmer for 20 minutes. If using a Parmesan rind, add at this stage.
2
Add zucchini, beans and chopped spinach and cook for another 10 minutes or until the added vegetables have wilted yet retained a vibrant green colour.
3
Taste and season with salt and pepper.
4
Serve with crusty bread, fresh herbs or a dollop of Basil Pesto and grated Parmesan.
Tip: For added depth and nutrition, substitute stock with Maggie Beer’s bone broth. It’s rich in collagen, minerals, and flavour—ideal for enhancing soups.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Spring
Soups
Vegetarian
