Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 3 | Garlic cloves, chopped |
| 2 | Celery stalks, thinly sliced |
| 1 | Leek, sliced |
| 2 | Carrots, chopped roughly |
| 1 | Bacon hock (Main) |
| 420 g | Chopped tomatoes (Main) |
| ¼ cup | Marjoram |
| ¼ cup | Thyme |
| ¼ cup | Oregano leaves |
| 1 ½ Ltr | Water |
| 1 cup | Potato, diced |
| 420 g | Cannellini beans, drained |
| 1 cup | Baby spinach |
Directions
- In a large pot warm the oil. Add the onion, garlic, celery, leek and carrots, cooking for 5 minutes or until starting to soften.
- Add the hock, tomatoes, herbs and water, bringing to a simmer for 1½ hours.
- Add the potato and beans, continuing to cook for 20 minutes until softened. Remove the hock and using a fork, remove the meat, then return it to the pot and discard the hock.
- Season with salt and pepper. Reheat the soup and, just before serving, add the spinach.