30ouncescanned chopped/diced tomatoes2 x 400g cans
1cupwater
30ouncescanned white beans 2 x 400g cans, rinsed and drained (butter beans, white kidney beans, cannellini bean)
1tablespoonlemon juice
1tablespoonlemon zest
2handfulsspinachleaves roughly chopped
To serve
4teaspoonsplain yogurt
Chopped parsley
Instructions
Heat the oil in a large pan over a medium heat, then add the onion and cook, stirring often, for 7 minutes or until soft but not browned.
Stir in the garlic, oregano and paprika and cook for a further minute.
Add the tomatoes and their juices and the water and stir well.
Bring to the boil then reduce the heat and simmer for 10 minutes.
Stir in the beans, lemon juice and zest, and spinach and simmer gently for 5 minutes.
Serve topped with yogurt and parsley.
Notes
Do not add the garlic to the mixture with the onion until the onion is cooked. Overcooking garlic will make it bitter which will change the flavor of the bean soup.Make sure you drain the beans properly as the canning liquid could change the texture of the soup.Add the spinach last and let the heat of the soup wilt it down instead of adding before. This will ensure the spinach stays a bright green color and the flavor stays intact.