Tuscan Spinach and White Bean Soup

(SERVES 6)

• 1 onion, chopped
• 1 garlic, crushed
• 25 g/1 oz/2 tbsp low-fat spread
• 900 ml/ 1 ½ pts / 3 ¾ cups chicken stock, made with 2 stock cubes
• 1 bay leaf
• 425 g/15 oz/1 large can cannellini or haricot (navy) beans
• 450 g/1 1b spinach
• Salt and freshly ground black pepper
• 30 ml/2 tbsp grated parmesan cheese

Fry (sauté) the onion and garlic in the low-fat spread in a heavy-based saucepan, stirring, for 5 minutes until softened and lightly browned. Add the stock and bay leaf. Bring to the boil, reduce the heat and simmer for 10 minutes. Discard the bay leaf. Bring to the coil, reduce the heat and simmer for 10 minutes. Discard the bay leaf. Add the contents of the can of beans, including the liquid. Wash the spinach in several changes of cold water, then discard any tough stalks and finely shred. Add to the pan and continue cooking for 5 minutes. Season to taste. Ladle into warmed bowls and garnish each with a sprinkling of parmesan cheese.