Cannellini Beans Soup with Spinach, Foccacia with Pesto

I was downtown to get some ingredients for 2 recipes I wanted to try this weekend. The supermarket I was in on Friday afternoon did not have all I needed.

But sometimes some ingredients are just not available. Use something else or cook a different recipe. No way! I just make them with the ingredients I have on hand.

This soup is vegetarian and can even be vegan when you leave the Parmesan out of the pesto. But then it is no Pesto!

The soup with the bread topping tastes awesome. White beans are usually not the tastiest ones, but in the combination with other things, they shine.

In 25 min you can put the food on the table.

Recipe for 2:

2 tetra packs of Cannelini beans 230 g each

100 g baby spinach, 2 spring onions, 2 cloves of garlic, 1 shallot

3 tbsp olive oil, 800 ml veg stock

2 sprigs rosemary, 1 sprig Okinawa spinach

1-2 tbsp white balsamic vinegar, salt and pepper

4-6 slices rosemary foccacia, 2 tbsp olive oil, 2 tbsp homemade Pesto

Chop garlic and onions and start them in olive oil. Drain both packages of white beans and let them run under water. 2/3 of the beans go in the pot together with the rosemary.

Season and pour the hot stock in the pot. Cook for 10 min. Heat up the grill in your oven to 180 C. Brush the bread slices with olive oil and put them under the grill for 5 min. When they are toasted get them out and put Pesto on top.

Use a stickblender to mix the soup in the pot. Add the other beans and the spinach leaves. On medium heat let them get soft. That takes 3 min. Add vinegar to taste and check the seasoning.

Ladle soup in bowls and place the bread with the pesto on top to soak.