Bean and spinach soup It’s been a while since I gave you a full recipe so, with the weather remaining rather “British” this week I thought I would share this soup which is entirely my own creation and is easy, warming (not that this should be required in May), tasty and nutritious. Bean and spinach soup. Ingredients Two vegetable stock cubes Half a teaspoon of paprika A handful of fresh thyme A handful of basil One bag of baby spinach One onion blitzed or chopped finely One tin of Italian chopped tomatoes One tin of cannellini beans One tin of mixed beans. 500ml of boiling water Salt and pepper to season A knob of butter and a tablespoon of olive oil Method Melt a good spoonful of creamy butter and 1 tablespoon of olive oil in a pan, add the chopped onion once melted and two veg stock cubes. Sweat down until onion is soft. Add the paprika, smoked or unsmoked according to taste, tinned tomatoes and tins of beans (rinsed and drained first) Next add the fresh basil and thyme, along with the water and season with salt and pepper if you wish. Add the spinach and leave to simmer for 15 minutes. When cooled slightly blitz to a smooth consistency. Serve with sourdough bread, I cut mine into 1cm slices and fry in olive oil which enables me to eat it successfully. You may like to rub a clove of garlic over the bread before frying. Either way is equally nice. Enjoy! Here’s hoping for some weather soon that doesn’t require soup.