- 2 onions, chopped
- 2 celery sticks, chopped
- 10 tomatoes
- 1 bay leaf
- 1 garlic clove
- 2 T olive oil
- 4 cups Woolworths liquid organic chicken stock
- 200 g baby spinach
- 1 x 400 g can cannellini beans, drained
- 1 x 70 g sachet Woolworths pitted Kalamata and green olives
Preheat the oven to 180°C.
Chop onions, sticks celery, tomatoes, bay leaf and garlic clove. Place on a baking tray, drizzle with 2 T olive oil and roast for 30–35 minutes or until soft.
Place the vegetables in a large saucepan and add the Woolworths liquid organic chicken stock. Bring to the boil, cover and reduce to a simmer.
Cook for 40 minutes. Strain and adjust the seasoning. Return to the pan, add the baby spinach and 1 can of drained cannellini beans. Heat until the spinach has wilted. Stir through the sachet Woolworths pitted Kalamata and green olives.
Top with roast vine tomatoes and feta. Serve with ciabatta, a drizzle of olive oil and grated Parmesan. Serves 3
Cook's note: In a rush? Add chickpeas and fresh spinach to a can of Woolies’ tomato soup.