A few years ago I met some friends in Oxford. It was a typically British wet and windy day and I got soaked on my way to the station. By the time I got to Oxford a couple of hours later I was still wet, shivery and well on my way to having a cold.
We met at Oxford station and, surprise surprise, it was still raining. At this point we decided to forego a leisurely search for a nice restaurant and settled on a Jamie’s Italian a couple of streets away.
I don’t remember much about the meal, aside from the excellent company, and the tomato soup. The tomato soup was great. Chunks of juicy tomato and plenty of pepper. Naturally I’ve spent the last couple of years trying to replicate it at home.
Before you get your hopes up, this tomato and spinach soup recipe isn’t a replica of the Jamie Oliver starter that still features in my dreams. Instead it’s my healthy, nutritious and tasty mistake – a sidetrack supper on my way to ultimate tomato soup success.
Tomato and spinach soup recipe
- 1 tin cherry or chopped tomatoes
- 1 onion
- 1 clove of garlic
- 100g spinach
- 1 tin cannellini beans
- 1.2 litres vegetable stock
- Chili flakes
- Tablespoon of oil
- Splash of red wine
- Bay leaf
Heat one tablespoon of oil in a large pan on a low light. Add the onions and gently sweat. After 15 minutes add finely chopped garlic and a sprinkling of chili flakes.
After 10 minutes add the tinned tomatoes, passata and splash of red wine, stirring to combine. Bring to the boil and allow to reduce.
Once reduced add the cannellini beans, vegetable stock and bay leaf. Bring to the boil and then allow to simmer for two hours.
Remove the bay leaf and season with salt and pepper. Add the spinach, stir and serve.