WHITE BEAN & POTATO STEW

Drain one 15 oz can of white beans into a sieve and rinse under cold running water, cut 1 large potato into pieces that are between 1/4 to 1/2 inch thick, roughly dice 1/2 of a red bell pepper, slice 1 carrot into rounds that are a 1/4 inch thick, finely dice 1/2 onion and finely mince 3 cloves of garlic

Heat a large pan or stock pot with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onions, minced garlic and diced bell peppers, mix with the olive oil, after 3 minutes add in the carrots, the potatoes and the white beans, season with 1 teaspoon of sweet smoked paprika, sea salt & black pepper, gently mix together until well combined, then add in 3 cups of cold water, give it a quick mix and raise the heat to a medium-high, once it comes to a boil place a lid on the pan and lower the heat to a low-medium

After simmering for 25 minutes, remove the lid from the pan, add in 2 cups of fresh spinach, give it a quick mix and simmer for 2 more minutes, then remove from the heat, transfer into shallows bowls, serve next to a crusty baguette, enjoy!