14 oz/400 g can small cannellini beans, drained and rinsed
3 1/2 oz/ 100 g spinach leaves, cut into thin ribbons
salt and pepper
Instructions
Heat the oil in a large pan. Cokk the onion and the leak over low heat, stirring occasionally, for 5 minutes. Add the celery, carrot, and garlic, cover, and cook for a further 5 minutes.
Add the water, potato, parship, kohirabi or turnip, sausages, and green beans. Bring to a boil, reduce the heat, cover, and simmer for 5 minutes.
Add the peas, zucchini, and small cannellini beans and season to taste. Cover and simmer for about 25 minutes until all the vegetables are tender.
Add the spinach to the soup and simmer for 5 minutes.
Originally Submitted
4/24/2008
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