Spring Vegetable Soup

Ingredients

• 4 cups vegetable stock
• 2 carrots, sliced into thin sticks
• 2 stalks celery, sliced into thin sticks
• 12-15 runner beans, sliced
• 6-8 mushrooms, thinly sliced
• 4-5 small tomatoes, halved
• 3 handfuls of baby spinach leaves

Bring the stock to the boil. Add the carrots, celery and beans. Simmer for 5 minutes or until the vegetables are tender. Add the remaining vegetables, heat through. Serve immediately.