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Libyan Spinach & Bean Soup

What's The Big Idea?

This recipe can make a simple soup or, by increasing the quantities of spinach, beans and meat, a more substantial stew. The original recipe used dried beans, but we've substituted tinned cannellini beans, as they're quicker and easier to cook, and readily available.

Shopping List

Here's the list of what you need:

  • 1lb fresh spinach
  • 2 tablespoons olive oil
  • 2 tins cannellini beans, drained
  • 3 tablespoons chopped fresh coriander
  • 6 spring onions, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon turmeric
  • Roughly 4oz left-over cooked meat per person (mutton is traditional, but chicken, turkey or beef would work)
  • Salt and freshly ground black pepper, to taste

What To Do

  • Wash the spinach thoroughly, and drain
  • Heat the oil in a large saucepan, and fry the spinach for 5 minutes, stirring constantly
  • Remove from the heat, and allow to cool. Blend/purée the spinach and return it to the pan
  • Add all the remaining ingredients, and enough water to just cover them
  • Bring to the boil, reduce the heat and simmer about 30 minutes, adding more water if needed

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