A fresh and satisfying soup with cannellini beans, fresh herbs, lemon and za’atar. Ready in just 15 minutes, this one’s perfect for a quick plant-based lunch.
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Still got spinach left over?
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
Serves
3
Cooked Cannellini Beans
Spinach
Tahini
Fresh Dill
Fresh Parsley
Cumin
English Mustard
Vegetable Stock Cube
Water
Lemon
Za’atar
Olive Oil
Still got spinach left over?
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
Serves
3
Cooked Cannellini Beans
Spinach
Tahini
Fresh Dill
Fresh Parsley
Cumin
English Mustard
Vegetable Stock Cube
Water
Lemon
Za’atar
Olive Oil
Unlock Mob Premium
Still got spinach left over?
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Drain the cannellini beans.
Step 2.
Add ⅔ of the drained beans to a high speed blender along with the spinach, tahini, dill, parsley, cumin, mustard, stock cube and water. Blend until smooth then transfer to a saucepan. This is your soup base.
Step 3.
Add the remaining drained beans to the soup. Bring the soup to a simmer over a medium heat then cook for 5-10 mins.
Step 4.
Stir through a good glug of olive oil and the juice of ¾ the lemons, then season to taste with plenty of salt and pepper.
Step 5.
To serve, ladle the soup into bowls and top with a drizzle of za’atar and an extra drizzle of tahini and olive oil. Finish with a pinch of salt and pepper, and the zest and juice of the remaining lemon.
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