Ingredients (4 servings)
1 tablespoon olive oil
1 leek, trimmed, halved, washed, sliced
2 garlic cloves, crushed
2 tablespoons tomato paste
400g can diced tomatoes
4 cups Chicken Stock
400g can borlotti beans, drained, rinsed
400g can cannellini beans, drained, rinsed
80g baby spinach
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.