Heres a hearty Tuscan bean soup to warm up your insides and fill you up!
- Heat oil in a large saucepan over medium heat. Add leek. Cook for 5 minutes or until softened. Add garlic and paste. Cook for 1 minute or until fragrant. Add tomato, stock and 1 cup cold water.
- Using a fork, crush half the beans. Add to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until slightly thickened.
- Add spinach and remaining beans to pan. Cook for 3 minutes or until heated through. Serve.
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