Tuscan Bean Soup

Heat oil 1 tbsp olive oil in a large saucepan over medium heat. Add leek 1 leek, trimmed, halved, washed, sliced. Cook for 5 minutes or until softened. Add garlic 2 garlic cloves, crushed and paste 2 tbsp Mutti Double Concentrate Tomato Paste. Cook for 1 minute or until fragrant. Add tomato 400g can diced tomatoes, stock 4 cups Chicken stock and 1 cup cold water.

Using a fork, crush half the beans 400g can borlotti beans, drained, rinsed. Add to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until slightly thickened.

Add spinach 80g baby spinach and remaining beans to pan. Cook for 3 minutes or until heated through. Serve.