SERVES 6 | PREP TIME: 5 MINUTES | COOKING TIME: 30 MINUTES

Ingredients

2x400g can of red kidney beans
2x400g can of tomato sauce
2 tbsp tomato paste
1 bay leave
1 tsp fresh thyme chopped
2 tbsp coriander chopped
2 tbsp olive oil
1 large red onion diced
3 garlic cloves finely chopped
2 sticks of celery diced
2 carrots diced
200g spinach or kale chopped
8 cups of vegetable bouillon stock (2 tbsp bouillon powder or 2 cubes)
Salt & pepper

In a large saucepan, heat the olive oil on a medium heat. Once warm add the onions and cook for about 5 minutes until translucent. Add the garlic and cook for 1 minute, then add the spices, vegetables, tomato paste, can of tomato, vegetable stock and combine.

Bring to the boil, lower the heat and simmer for 15 minutes. Add the beans, spinach/kale and cook for 5 minutes or until it has wilted a bit. Season to taste.