Thanks to Jason Onion from Kion Interiors for sending in this great recipe, it’s reeeally tasty – and just in time for vegetarian week! Over to Jason…
This recipe originally comes from Italy. A very old tradditional dish based on what was to hand at the time.
Copyright to Daisy Macari, my Nonna and friend.
3 cloves garlic (crushed)
1 large onion (chopped)
1 litre vegetable stock
5-6 potatoes, peeled and cut into chunky chip shapes
150g fresh baby spinach
1 tin spinach
small tin kidney beans
1 tin cannelloni beans
sea salt and freshly ground black pepper
Crusty bread for serving
– serves 4-
1. Saute the garlic and one chopped large white onion (ha ha) in a large pot with a dash of olive oil.
2. Add the vegetable stock.
3. Peel and chop into large chips 5 or 6 good sized potatoes and add, keeping the heat low.
4. As it simmers add the fresh spinach, tinned spinach, kidney beans and cannelloni beans
5. Season with salt and pepper to taste and leave to simmer for 30 minutes.
Serve with rustic bread and a glass of red.
Enjoy! And thank you Nonna 🙂