Winter Warmers: Bean and Vegetable Stew

1. I first started off by chopping up carrots and potatoes into reasonable sized chunks, for two big portions I used 5 large new potatoes and 2 large carrots.
2. I then put a tin of chopped tomatoes into a pan and with a litre of vegetable stock and bought to the boil. I then added the vegetables, a tin of mixed beans, a tbsp of tomato puree, a splash of Worcestershire sauce and 1 tbsp of red pepper pesto.
3. I cooked it for about 20 minutes, stirring occasionally, then I added in a few handfuls of fresh spinach in and continued cooking until the spinach wilted. I then served it piping hot with crusty bread.