Tuscan Bean Soup - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
2 slices bacon, finely chopped
1 None leek, pale section only, thinly sliced
1 None carrot, finely chopped
2 tbsp tomato paste
1 - 13.5 oz can diced Italian tomatoes with herbs
4 cups chicken stock
2 - 13.5 oz cans cranberry beans, rinsed
1.5 oz baby spinach
None None crusty bread, to serve

Preparation

Heat oil in a saucepan over medium heat, add bacon and cook for 2 mins, stirring, or until browned. Add leek and carrot and cook for 2 mins, stirring, or until vegetables soften slightly. Add tomato paste, tomatoes and stock and bring to a simmer. Add beans and simmer for 10 mins, or until vegetables are tender. Add spinach and serve with crusty bread.