Spring Vegetable Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 leek, white section finely sliced
1 carrot, diced
1 stalk celery, diced
1 large potato, peeled and diced
1 (440 g) can tomatoes
1 1/4 liters vegetable stock
200 g green beans (frozen or fresh)
salt and pepper
2 tablespoons flat leaf parsley, chopped
30 g baby spinach leaves, shredded finely (large handful)

Preparation

Heat oil in a large saucepan and cook leek about 3 minutes until softened.
Add the carrot and celery, cook 5 minutes.
Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.