Ingredients

Method

• 1 litre vegetable stock
• 100 g baby spinach
• 4 onions, peeled and halved
• 5 g thyme
• 1 x 400 g can butter beans, drained
• 4 Roma tomatoes

Method

Ingredients

Heat the stock in a saucepan over a medium heat until simmering.

Add the butter beans, tomatoes, onions and thyme and cook for 15 minutes. Fold through the spinach.

Cook's note: Stock up on herbs and spices for seasoning and you can cut down on salt. This broth contains no-added salt.

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