- 1 litre vegetable stock
- 100 g baby spinach
- 4 onions, peeled and halved
- 5 g thyme
- 1 x 400 g can butter beans, drained
- 4 Roma tomatoes
Heat the stock in a saucepan over a medium heat until simmering.
Add the butter beans, tomatoes, onions and thyme and cook for 15 minutes. Fold through the spinach.
Cook's note: Stock up on herbs and spices for seasoning and you can cut down on salt. This broth contains no-added salt.