White Bean And Spinach Soup With Polenta Wedges - cooking recipe

Ingredients

3 cubes vegetable bouillon
2/3 cup instant polenta
1 tbsp butter, chopped
1.25 oz Parmesan, grated
1 tbsp rosemary, finely chopped
1 tbsp oregano, finely chopped
1/4 cup all-purpose flour
1/2 cup + 2 tsp vegetable oil
1 None leek, pale section only, halved lengthwise and thinly sliced
4 cloves garlic, crushed
2 None medium potatoes, peeled, chopped
2 x 14 oz cans cannellini beans, rinsed
3.5 oz baby spinach

Preparation

Grease and line base and sides of a 6 x 10 inch baking dish with parchment paper. In a large saucepan, crumble one cube of bouillon into 2/3 cup water. Bring to a simmer over medium heat.
Slowly whisk polenta into water in a thin, steady stream until combined. Cook, whisking, for 5 mins, or until polenta is thick and comes away from side of pan. Remove from heat. Stir in butter, parmesan, half the rosemary and half the oregano. Season to taste and spoon into prepared pan, leveling surface. Cool slightly. Cover with plastic wrap and chill for 1 hour, or until firm.
Cut polenta into 16 pieces. Place flour in a shallow bowl. Toss polenta in flour to coat lightly.
Meanwhile, heat 2 tsp oil in a large, heavy-based saucepan over moderate heat. Add leek and garlic and cook, stirring, for 5 mins or until soft. Add potato and beans and cook, stirring, for 1 minute.
Crumble the remaining bouillon cubes and add to the pan along with the remaining rosemary, oregano and 5 cups water. Bring to a boil, then reduce heat to low, cover and simmer for 15 mins. Add spinach and simmer for 2 mins, or until wilted.
Heat 1/2 cup oil in large, deep frying pan over high heat (oil is ready when cube of bread cooks quickly without absorbing oil). Fry polenta in batches for 3 mins each side, or until golden. Drain on paper towels and season to taste.
Ladle soup into serving bowls. Serve with polenta wedges.