Tuscan borlotti soup

This hearty, substantial soup improves with reheating, so it benefits from being made the day before consuming. Reheat gently over low heat.

4 tablespoons extra virgin oil
1 red onion, chopped
2 garlic cloves, chopped
1 leek, sliced
1 carrot, sliced
1 zucchini, sliced
400 g tin of organic chopped tomatoes
900 ml vegetable stock
400 g tin of organic borlotti beans, drained and well rinsed
100–150 g baby spinach leaves shredded
4 slices of sourdough rye, or gluten free bread of choice
Grated parmesan cheese for sprinkling

Method

1. Heat the oil in a large saucepan and fry onion, garlic, leek and carrot over low heat for 10 minutes, until softened.
   Add the zucchini, tomatoes and stock.
2. Season to taste with freshly ground pepper and salt.
3. Mash half the beans with a fork or potato masher and add to pan. Bring to boil, then lower the heat and simmer for 30 minutes. Add the remaining beans and spinach and simmer for a further 30 minutes.
4. Toast the bread under the grill, gently brushed with olive oil and sprinkle with a little parmesan cheese. Grill until the cheese is slightly melted.
5. To serve place a slice of toast in each bowl and spoon the soup over, top with a sprinkling of parmesan cheese, and drizzle with a little olive oil.