Bean Soup with Spinach - Kalamata Papadimitriou
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Bean Soup with Spinach

Ingredients

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 Papadim’s
8 cups vegetable stock

Preparation
  • 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.
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