Instructions

1. Chop the onion and garlic and cook them on a low heat in some olive oil, dice a couple of carrots and celery if you have it.
2. Add in a teaspoon of chilli flakes/powder and a teaspoon of cumin seeds and cook for a couple minutes more.
3. Open the bean tins and rinse the beans in a strainer, lob them into the pot, add a tin of tomatoes, a tin of water or veggie stock, a sage leaf/bay leaf/sprig of thyme or all three or none at all, add a good squeeze of tomato puree.
4. Cook the soup for about 40 mins on a low bubble, season with salt and pepper.
5. Add in a handful of fresh spinach leaves to just wilt.
6. Serve in a bowl with freshly chopped parsley, as its full of vitamin C and tastes great.