Tomato White Bean Soup

Ingredients

• 1 tablespoon oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 30 ounces canned chopped/diced tomatoes (2 x 400g cans)
• 1 cup water
• 30 ounces canned white beans ( 2 x 400g cans, rinsed and drained (butter beans, white kidney beans, cannellini bean))
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 handfuls spinach (leaves roughly chopped)
• 4 teaspoons plain yogurt
• Chopped parsley

Instructions

1. 1

   Cook: Heat the oil in a large pan over a medium heat, then add the onion and cook, stirring often, for 7 minutes or until soft but not browned.

2. 2

   Fry: Stir in the garlic, oregano and paprika and cook for a further minute.

3. 3

   Stir: Add the tomatoes and their juices and the water and stir well.

4. 4

   Boil: Bring to the boil then reduce the heat and simmer for 10 minutes.

5. 5

   Simmer: Stir in the beans, lemon juice and zest, and spinach and simmer gently for 5 minutes.

6. 6

   Serve topped with yogurt and parsley.