Creamy Cannellini Bean & Spinach Soup with Poached Egg and Toasted Walnuts
A silky, gently blended white bean and spinach soup topped with a soft poached egg, toasted walnuts and a shaving of parmesan for a comforting yet elegant lunch.
- 360 g cannellini beans, canned
- 300 g spinach
- 1 pc onion
- 1 pc carrot
- 1 pc celery stick
- 2 pc garlic
- 4 ml olive oil
- 30 g parmesan cheese
- 2 pc eggs
- 10 g walnuts
- 500 ml vegetable stock
- 1 tsp fresh thyme
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →Prepare the soup base
- Step 1
Heat the olive oil in a large saucepan over medium heat. Add the finely diced onion, carrot and celery, and cook for 8 minutes until softened.
- Step 2
Add the crushed garlic and thyme, and cook for 1 minute until fragrant.
- Step 3
Stir in the cannellini beans and vegetable stock, bring to a simmer and cook for 12 minutes.
- Step 4
Add the spinach and cook for a further 3 minutes until wilted.
- Step 5
Blend roughly two-thirds of the soup with a stick blender directly in the pan, leaving some beans and spinach whole for texture; season with salt and black pepper.
Finish & serve
- Step 1
Bring a small pan of water to a gentle simmer, crack in the eggs one at a time and poach for 3 minutes until the whites are set but yolks remain soft.
- Step 2
Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then roughly chop.
- Step 3
Ladle the soup into two bowls, top each with a poached egg, grated parmesan and toasted walnuts.
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