This is the recipe for the Tuscan bean soup that I made on 16^th June 2013. Steve

Ingredients

• 1 tablespoon olive oil
• 1 leek, trimmed, halved, washed and sliced finely
• 2 cloves garlic crushed
• 2 tablespoons tomato paste
• 400g can diced tomatoes
• 4 cups chicken or vegetable stock
• 400g can borlotti beans, drained, rinsed
• 400g can cannellini beans, drained, rinsed

Method

1. Heat oil in a large saucepan over medium heat. Add leek. Cook for 5 minutes or until softened. Add garlic and tomato paste. Cook for 1 minute or until fragrant. Add tomato, stock and 1 cup of cold water.
2. Using a fork crush half of the bean. Add to pan. Bring to boil. Reduce heat to low. Simmer, partially covered for 30 minutes or until slightly thickened.
3. Add spinach and remaining beans to pan. Cook for 3 minutes or until heated through. Serve.

This tuscan bean soup recipe recipe was gathered from taste.com.au