Smoky Beans Stew

Method

1. 1 Heat a generous drizzle of olive oil in a pan over medium-low heat. Once warm, add the celery, carrot, onion, and ginger. Sauté for 5-8 minutes until the onion becomes translucent and aromatic.
2. 2 Stir in the sun-dried tomatoes, cumin, and smoked paprika. Cook for an additional 1-2 minutes to toast the spices and release their flavors.
3. 3 Add passata, veggie stock and the red beans. Bring to a gentle simmer and cook for 15 minutes over medium heat, allowing the flavors to meld together. Season with salt and pepper to taste.
4. 4 Turn off the heat and fold in the fresh spinach and nutritional yeast. Stir until the spinach has wilted completely.
5. 5 Serve hot with a dollop of yogurt or cream and buttered toasted sourdough bread or cooked brown rice on the side.