Creamy Tuscan Butter Bean Soup

Dice your shallots and garlic. Heat your olive oil in a pan, and add the shallots to saute for 5-6 minutes.
2 shallots, 2 tablespoon olive oil
Add the minced garlic and the chopped sun-dried tomatoes. Stir while cooking for another minute.
2 garlic cloves, 6 sun-dried tomatoes
Tip in the seasonings and the drained butter beans, then pour in the vegetable stock.
1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and pepper to taste, 400 g tin butter beans, 400 ml vegetable stock
Remove the beans from the heat, and use a hand blender to puree about ¼ of the pan’s contents.
Return the pan to the heat and simmer for 15 minutes until the sauce has thickened and turned creamy.
Tip in the chopped spinach and stir until wilted (5 minutes). Then serve with the soft cheese and a scattering of basil.
50 g spinach, 2 tablespoon soft cheese