Borlotti bean, tomato and spinach soup

Method

1. Heat the oil in a large pan over a low heat, then stir in the onions and garlic. Fry gently for 15 minutes, then stir in the spices and cook for a further 5 minutes or until the onions are soft and golden.
2. Roughly chop the skinned tomatoes, then stir into the onion mixture. Bring to the boil, then cook briskly for 10-15 minutes, stirring, until the sauce thickens.
3. Add the beans, bay leaf and 1.5 litres water. Bring back to the boil (this will take about 15 minutes), then reduce to low and simmer gently for about 2½ hours or until the beans are tender.
4. To serve, remove the bay leaf, then stir in the baby spinach and season to taste.