Tuscan White Bean Stew

The recipe

Instructions

1. 1
   Fry the chopped onion and carrot in the olive oil over a medium heat for 6-8 minutes until softened.
2. 2
   Add the garlic, rosemary and tomato puree and cook for a further minute until fragrant.
3. 3
   Pour in the chopped tomatoes, drained beans, crumbled stock cube and 300ml water, then simmer for 15 minutes.
4. 4
   Stir the spinach through in handfuls and cook until wilted, about 2-3 minutes.
5. 5
   Mash a ladleful of the beans to thicken the stew, season to taste and serve with crusty bread.

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