Heat a glug of olive oil in a large saucepan over a medium heat.

Add the onion and leek and fry for 2-3 minutes.

Add the garlic, ginger, cayenne and carrots.

Fry for 2 minutes before adding the tomatoes, honey, stock and tamari.

Bring to a simmer and boil for 5 minutes.

Stir through the spinach and beans, then simmer for 10 minutes until hot.

Stir through the fresh herbs and season with salt and pepper.

Serve in bowls with cooked quinoa and a hunk of bread.

*Swap the butterbeans for any type of beans you like, such as kidney or cannellini beans, or replace with chickpeas and red lentils.

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