Bean, lentil and spinach soup

One of the best things about winter is slow-cooked, flavour-packed soups.

2 tbsp olive oil
2 onions, peeled and chopped
1 t cumin
1 clove garlic, crushed
2 carrots, peeled and chopped
1 litre vegetable stock, made with 11/2 t stock powder
250g brown lentils
1 x 410g can red kidney beans, rinsed and drained
1x 410g can cannellini beans, rinsed and drained
2 tbsp tomato pure passata (not paste)
handful Italian parsley, chopped roughly
300g spinach, spines removed and shredded
salt and black pepper

Heat oil in a large pot, and saute onions, garlic and cumin for 3 minutes. Add remaining ingredients, except spinach and bring to the boil. Reduce heat, cover and simmer for 30-40 minutes. Add spinach, adjust seasoning and cook for a further 10 minutes.

Nutritional Information