Italian Borlotti Bean, Pumpkin and Barley Soup

Ingredients

• 1 Tin Borlotti Beans, drained
• 1 Carrot, peeled and cut into chunks
• 1 Celery Stick, cut into chunks
• 750g Butternut Squash, or pumpkin, peeled, deseeded and cut into small chunks
• 1.2 litres Vegetable Stock, or chicken stock
• 50g Vegetarian Hard Cheese, shaved, plus the rind (optional)
• 15g Parsley, chopped, or a handful of sage leaves
• 75g Pearl Barley, or any mixed grains such as farro or spelt
• 3 Garlic Cloves, chopped
• 3 tbsp Tomato Purée
• 4 tbsp Extra Virgin Olive Oil, plus extra to serve
• 100g Baby Spinach
• 1 Onion, peeled and finely chopped
• Maldon Salt, to taste,