Name: White bean and spinach soup with polenta fingers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 large vegetable stock cubes; 2 2/3 cup water; 2/3 cup instant polenta (cornmeal); 15 gram butter, chopped; 1/3 cup freshly grated parmesan; 1 tablespoon finely chopped rosemary; 1 tablespoon finely chopped oregano; 1/4 cup plain flour; 2 teaspoon vegetable oil, plus extra, to shallow-fry; 1 leek, pale section only, halved lengthways, thinly sliced; 4 clove garlic, crushed; 2 medium potatoes, peeled, chopped; 2 400g cans cannellini beans, rinsed; 1.25 litre (5 cups) water; 100 gram baby spinach leaves

Ingredients

3 large vegetable stock cubes

2 2/3 cup water

2/3 cup instant polenta (cornmeal)

15 gram butter, chopped

1/3 cup freshly grated parmesan

1 tablespoon finely chopped rosemary

1 tablespoon finely chopped oregano

1/4 cup plain flour

2 teaspoon vegetable oil, plus extra, to shallow-fry

1 leek, pale section only, halved lengthways, thinly sliced

4 clove garlic, crushed

2 medium potatoes, peeled, chopped

2 400g cans cannellini beans, rinsed

1.25 litre (5 cups) water

100 gram baby spinach leaves

Method

1.Grease and line base and sides of a 26 x 16cm (base measurement) slice pan with baking paper.

2.Place 1 crumbled stock cube and water in a large saucepan over moderate heat. Bring to a simmer.

3.Slowly whisk in polenta in a thin, steady stream until combined; cook, whisking, 5 minutes, or until polenta is thick and comes away from side of pan. Remove from heat.

4.Stir in butter, parmesan, half the rosemary and half the oregano. Season. Spoon into prepared pan; level surface. Cool slightly. Cover with plastic wrap; chill 1 hour, or until firm.

5.Cut polenta into 16 pieces. Place flour in a shallow bowl. Toss polenta fingers in flour to coat lightly.

6.Meanwhile, heat oil in a large, heavy-based saucepan over moderate heat.

7.Add leek and garlic; cook, stirring, 5 minutes, or until soft. Add potato and beans; cook, stirring, 1 minute, or until combined.

8.Add remaining crumbled stock cubes, remaining rosemary, remaining oregano and 5 cups water. Bring to the boil. Reduce heat to low; cover. Simmer 15 minutes. Add spinach; simmer 2 minutes, or until wilted.

9.Heat extra oil in a large deep-frying pan over moderately high heat (oil is ready when a cube of bread crops quickly without absorbing oil).

10.Shallow-fry polenta, in batches, 3 minutes each batch, or until golden. Drain on paper towels. Season. Reheat oil between batches if necessary.

11.Ladle soup into serving bowls. Serve with polenta fingers.

To shallow-fry, add oil to a depth of 3cm.
Note

Woman's Weekly Food

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