Bean, Tomato and Spinach Soup
Bean, Tomato and Spinach Soup



  • 5 tbsp olive oil
  • 3 chopped onions
  • 4 chopped garlic cloves
  • 1 tsp dried chilli flakes
  • 1.5kg ripe tomatoes, skinned
  • ½ tsp cumin seeds
  • 375g dried borlotti beans, soaked overnight and drained
  • 1 bay leaf
  • 200g baby spinach leaves
  • Heat the oil in a large pan, and gently fry the onions and garlic for 15 mins. Stir in the spices and cook for 5 mins more. Roughly chop the tomatoes and stir into the onion mixture. Simmer briskly for 15 mins to thicken the sauce.
  • Add the beans, bay leaf and 1.5 litres of water. Boil for another 15 mins, then simmer on a low heat for 2 hours or until the beans are very tender. Stir in the baby spinach to wilt, then season well and serve.
2 hrs 30 mins
8 serving

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