Greek bean stew

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Serves: 2 Time: 20 minutes

• 50g spinach
• 400g can butterbeans, rinsed and drained
• 200g tomato passata
• 120g cherry tomatoes, halved lengthways
• 4 cloves garlic, crushed
• 150ml veg stock
• 50g feta (or vegan alternative)
• 1tbsp dried oregano
• Salt and pepper to taste

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Heat a large deep saucepan or casserole dish over a medium heat. Add the garlic and cook for 2 minutes until fragrant.

Add the butterbeans, passata, cherry tomatoes, spinach, veg stock, dried oregano and salt and pepper to taste.

Bring to the boil and simmer for 5 minutes until the stew has thickened slightly.

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Serve with some warm crusty bread with fresh parsley to garnish and feta crumbled over the top.

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