Description
White Bean and Butter Bean Soup is a simple dish of cannellini beans, butter beans and spinach cooked in a simple flavourful broth with pork jowls and anchovies.
Ingredients
Units Scale
- 250 g pork jowl, cubed
- 400 g can cannellini beans
- 400 g can butter beans
- 100 g baby spinach
- 3 pcs shallots, finely chopped
- 4 cloves garlic, minced
- 4 pcs anchovy fillets, finely chopped
- 3 cups chicken stock
- salt
- freshly ground black pepper
- 1 tsp red chilli flakes
- oil
Instructions
- Generously season pork jowls with salt.
- In a pot heat oil to its smoking point then brown pork jowls on all sides.
- Lower the heat then add shallots and garlic, cook for a couple of minutes.
- Add anchovies then cook for a few seconds or until pungent aroma is released.
- Pour chicken stock bring to boil then reduce heat to low and simmer for 5 minutes.
- Add cannellini beans and butter beans, cook for 10 more minutes.
- Add the spinach mix well then simmer for 2 more minutes.
- Taste, season freshly ground black pepper, chilli flakes and with salt if needed.
- Turn off the heat and serve while hot.