Bean Soup with vegetables

Ingredients (serves 4)

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g small chat potatoes, lightly chopped (see note)
4 cups salt-reduced vegetable stock
400g can diced tomatoes
2 cups water
2 x 300g cans soya beans, rinsed, drained (see note)
1 bunch English spinach, trimmed, washed, chopped
1/3 cup continental parsley leaves, chopped


Method
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 4 to 5 minutes, or until slightly softened. Add potatoes and cook, tossing, for 1 minute.
Add stock, tomatoes and water. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes.
Stir in soya beans and cook, uncovered, for a further 5 minutes.
Stir in spinach and parsley. Cook for 1 minute, or until spinach wilts. Season with pepper.