Tomato, bean and spinach stew


1 tablespoon Holsum

2 chicken sausage , diced

1 yellow onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon paprika

1 teaspoon dried oregano

½ -1 teaspoon red chili flakes (depending on your heat preference)

1 bunch fresh baby spinach

2 cans cannellini beans, drained and rinsed

1 can crushed tomatoes

3 cups vegetable stock


Fresh ground pepper

Freshly grated Parmesan cheese (optional)


Heat the Holsum in a large heavy-bottomed saucepan over medium-high heat. When hot, add the chicken sausage and cook for 4-5 minutes until browned.

Reduce the heat to medium and add the onion and garlic. Cook for 4-5 minutes until the onions are translucent and the garlic is fragrant. Stir in the tomato paste, paprika, oregano and chili flakes and cook for 3 minutes.

Add the fresh spinach, and cook, stirring continuously until the leaves are completely wilted, about 3 minutes.

Add the beans, crushed tomatoes and vegetable stock and bring to a boil. Lower to a simmer and cook, uncovered for 15 minutes. Season with salt and fresh ground pepper to taste.

Ladle soup into bowls and top with freshly grated Parmesan if you like.