This soup can be blended as a food for stage-two weaning. Adults can add seasoning later if they feel the need. It is really tasty served with some soft bread for little ones, and for adults, slices of chargrilled sourdough bread rubbed with fresh garlic and a drizzle of extra virgin olive oil.


Finely chop the onions, and chop the celery and carrots into chunkier pieces. Peel the garlic cloves. Heat olive oil in a large saucepan and add the chopped vegetables plus the bay leaf. Sauté over a medium to low heat for 20 minutes until ingredients are golden. Add cubed potatoes and turn heat up to medium, stirring all the while. Add the white wine and bring to the boil. Turn heat down to medium/low so it keeps simmering briskly.

Meanwhile roughly chop the remaining green vegetables minus the spinach. Once the wine in the saucepan has reduced by half its volume, add the stock and the green vegetables. Bring to the boil then reduce heat and allow to simmer. Season with a little salt and black pepper to taste. Simmer gently, with the lid slightly askew, for 45 minutes.

Add the cannellini and butter beans. Simmer for a further 45 minutes with the lid off. Finally, add the spinach. Stir well and serve with some freshly-grated Parmesan.

Kids in the Kitchen

Peeling veg can help keep the children happy for some time, and potatoes and carrots are not too fiddly, making them ideal for them to practice with. They can also peel away the outer cabbage leaves, wash the spinach and grate the cheese. If you’re serving the soup with toast, they can rub it with garlic and drizzle with olive oil.