Italian Bean Soup - Italiensk bönsoppa

ITALIAN BEAN SOUP

Italiensk bönsoppa

Serves 4

2 carrots

½ leek

2 celery stems

2 tablespoons olive oil

1 teaspoon chili pepper

4 cups water

2 vegetable bouillon cubes

1 package crushed tomatoes, 1.1 lb

3½ oz fresh spinach

7 oz boiled cannellini beans

salt, pepper

For serving:

bread

olive oil

Peel and slice the carrots. Rinse, trim and slice the leek. Slice the celery. Sauté carrots, leek and celery in a pot with oil. Add chili pepper, water, bouillon cubes and crushed tomatoes. Cover with a lid and boil for about 20 minutes.

Add spinach and beans and boil for 5 minutes or so. Flavor to taste with salt and pepper. Serve with bread and drizzle some oil over the soup.

Enjoy!

Bella