CANNELLINI BEAN SOUP WITH TOMATOES, SAGE AND BABY SPINACH

One of my favourite Tuscan dishes is fagioli all'uccelletto, white cannellini beans cooked with tomatoes and sage, it is pure comfort food and I can eat and eat and eat it. I like beans, my father and I used to try out different types of beans and I wish he could have been here with me because there are so many interesting varieties of beans here in Tuscany and I am always on the look out for more to try. Cannellini beans are classic, there is a reason to why they are so popular, it is the perfect all-round bean and it is probably the bean that I use the most as it is good in any type of dish. This soup is an adaptation of fagioli all'uccelletto with the addition of baby spinach (and yes I am getting a bit boring here lately, if it hasn't been dried figs, it is baby spinach! I will make amends, I promise!).





CANNELLINI BEAN SOUP WITH TOMATOES, SAGE AND BABY SPINACH
2 servings

150-200 g/5,3-7 oz cooked cannellini beans, it depends on how thick you want the soup to be
2-3 tomatoes, chopped
2-4 leaves of fresh sage or more, it depends on how big they are. And on how much you like
a handful of fresh baby spinach leaves
1 small clove of garlic, slightly crushed
600 ml/2,5 cups stock
salt
extra-virgin olive oil

- Heat up some olive oil with the garlic in a pan for a minute before adding beans and sage. Cook for 2-3 minutes, stirring all the time.
- Add the tomatoes and keep on cooking for another 3-4 minutes and then add the stock. Leave to simmer for 10 minutes under a half-closed lid.
- If you want take out the garlic before running the soup in a blender. When the soup is smooth, pour it back into the pan and heat it up. Check the salt.
- Throw in the spinach and stir until it wilts.
- Drizzle olive oil over and serve.