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Hearty Spinach and Borlotti Bean Soup

Posted on: June 23, 2022, in Latest News, Umngazi Recipes

  • 20 min Prep
  • 30 min cook
  • Serves 6


  • 1 good bunch of spinach
  • 1 brown onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, crushed
  • 1ltr vegetable stock
  • 100gr bacon or pancetta (optional)
  • 1 can chopped tomato
  • 1 can borlotti beans, drained and rinsed
  • olive oil 
  • salt and pepper to taste


  1. Separate the spinach leaves from the stems, roughly chop the leaves keep till later, trim and chop the stems.
  2. Heat olive oil in a large pot over medium heat, cook the onion, carrot, celery, spinach stems and bacon/pancetta if using until soft and slightly golden in colour about +- 10 minutes.
  3. Add the crushed garlic and stir for 1 minute until soft and fragrant.
  4. Turn the stove to high heat, add the chopped tomato, beans and the vegetable stock, cover and bring to a boil.
  5. Reduce the heat to low and simmer for 15 minutes partly covered until the vegetables have softened.
  6. Add the chopped spinach leaves and allow to wilt and cook for 2-3 minutes.
  7. Serve with fresh buttered bread.

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