Heat2 tablespoons oil in a large saucepan and add 500g (1lb 2oz) sliced leeks, cook gently stirring for about 5 minutes, until softened. Remove a spoonful and set aside for garnish.
Add all the remaining ingredients ( 2 cloves garlic, 150g/5oz spinach 2 cans cannellini beans, 1 stock cube 1 litre/2pints water) then bring to the boil. Reduce the heat and simmer for 10 minutes.
Purée, in a blender or with a stick blender until smooth. Season to taste with salt and pepper.
Pour into serving bowls and spoon a few of the reserved leeks on top to garnish.
Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)Cook's NotesThe soup will keep in the fridge for up to 3 days.Freeze for up to 3 months.