White bean, potato and rosemary soup

Ingredients

For 4 servings.

• 2 × 400 g cans white beans, drained
• 1 medium onion, diced
• 1 celery stalk, diced
• 1 large carrot, diced
• 1–2 garlic cloves, chopped
• 200 g frozen spinach
• 2 medium potatoes, cut into small cubes
• 1 tbsp olive oil
• 1 tbsp tomato purée
• 80 ml vegan white wine
• 1 rosemary sprig
• 500 ml vegan vegetable stock
• ½ tsp paprika, optional
• ½ tsp salt, or to taste
• ⅛ tsp black pepper

Step-by-step method

1. Drain the beans. Peel the potatoes and cut the vegetables into small pieces so they cook within the stated time.
2. Warm the oil in a saucepan and cook the onion, carrot and celery for about 5 minutes, stirring, until the onion softens.
3. Add the garlic, beans, potatoes, tomato purée, rosemary and paprika. Stir over the heat for 1 minute.
4. Pour in the wine and let it bubble for another minute. Add the spinach and stock, then season with some of the salt and pepper.
5. Bring to a boil, reduce the heat and cover. Simmer for about 15 minutes, until the potatoes are tender. Stir occasionally and add a little hot water if needed.
6. Remove the rosemary. Mash a few beans and potato pieces against the pan to thicken the soup slightly, adjust the seasoning and serve.