1 large onion, finely chopped
1-2 garlic cloves, crushed
olive oil
1 tbsp ground cumin
14 oz tin chopped tomatoes
8 oz tin kidney beans, rinsed and drained
8 oz tin cannellini beans, rinsed and drained
4 oz green beans, chopped
4 oz spinach, washed and roughly chopped
Method
Cook the onion and garlic in a little olive oil until softened. Add the cumin and cook for a minute. Tip in the tomatoes, plus a cup of water and simmer for 10 minutes, until thickened.
Add all the beans and cook for 5 minutes. Add the spinach and cook for another 5. Serve with crusty brown bread.