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Ingredients

• 1 tsp olive oil
• 2 rashersback bacon, lean, chopped
• 2 cloves garlic, finely chopped
• 2 sticks celery
• 1 large carrot, finely chopped
• 2 floury potatoes, such as King Edwards or Maris Piper
• 400 g cannellini beans, or borlotti
• 1.5 litres chicken or vegetable stock, hot
• 250 g spinach
• 1 pinches fine sea salt and freshly ground black pepper

Description

A Spin On The Classic Italian Ribollita, Silvana Franco's Version Takes About Half An Hour To Prepare - Thanks To Canned Beans!

UK TV