TIME: 85 min PORTIONS: 6 DIFFICULTY LEVEL: 2
3 cups white beans
1 tbsp olive oil
1 medium onion, chopped into cubes
8 cloves garlic
1 tbsp tomato paste
¼ tsp rosemary
½ tsp salt
140 gr spinach
790 gr tomato concasse
1 tpsp balsamic vinegar Kalamata Papadimitriou
8 cups vegetable stock
Put beans in a pot with water so that they are completely covered and let them simmer over medium heat for 35-40 minutes until almost tender.
Remove from the heat, strain and leave aside.
In a large pot, heat up the olive oil.
Add the onion and sauté for 5 minutes.
Add the garlic, tomato paste, rosemary, salt, pepper and spinach; sauté slightly until the spinach wilts.
Add the tomatoes, the balsamic vinegar, the vegetable stock and the almost cooked beans; Let the mixture come to a boil.
Lower the heat and let simmer for 30 minutes.
Taste and add more salt if necessary.
Remove the bean soup from the heat and serve.