- 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.