Easy Tomato and Bean Stew

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped
• 1 Carrot, diced
• 3 cloves Garlic, finely chopped
• 2 tsp Smoked paprika
• 1 x 400g tin Chopped tomatoes
• 2 x 400g tins Cannellini beans, drained and rinsed
• 300ml Vegetable stock, hot
• 100g Baby spinach
• Salt and black pepper
• Crusty bread, to serve

You’ll need: Large saucepan

Method

1. 1

   Heat the oil in a large saucepan over medium heat. Cook the onion and carrot for 6–7 minutes until soft. Add the garlic and smoked paprika and cook for 1 minute.

2. 2

   Add the tomatoes, beans and stock. Bring to a simmer and cook for 15 minutes, stirring occasionally and mashing a few beans against the pan to thicken the stew.

3. 3

   Stir in the spinach until wilted. Season to taste and serve with crusty bread.