Quick bean and spinach soup

Makes 1,8 litres

Preparation time: 10 min

Cooking time: 20 min

• oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• 125 ml (½ c) chopped soup celery

• sprig of fresh rosemary

• 3 bay leaves

• 1 litre (4 c) vegetable stock

• 2 cans (400 g each) baked beans in tomato sauce

• 200 g spinach

• 20 ml (4 t) sun-dried tomato pesto

• 5 ml (1 t) smoked paprika

• salt and freshly ground black pepper

• juice and grated zest of 1 lemon

• 2 chorizo or other fragrant sausages, sliced and fried

• (optional)

1 Heat the oil in a large saucepan and fry the onion, garlic and celery until softened.

2 Add the rosemary and bay leaves.

3 Stir in the vegetable stock, baked beans and sauce, and the spinach.

4 Bring the mixture to the boil.

5 Stir in the pesto and paprika. Season with salt, pepper and the lemon juice and zest.

6 Bring to the boil, then reduce the heat and simmer the soup for about 10 minutes.

7 Ladle the soup into bowls and garnish with the sausage slices (if using).

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