Lemony Butter Bean Stew with Peppers and Spinach

Ingredients

• 2 tablespoons olive oil
• 2 medium red onions, peeled and thinly sliced
• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 1 green pepper, deseeded and thinly sliced
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato puree
• 3x 14 oz (400 g) tins tomatoes
• 1 cup (240 ml) vegan stock
• 2 teaspoons smoked paprika
• 4 bay leaves
• 2x 14 oz (400 g) tins butter beans, drained and rinsed
• 5-6 sprigs fresh thyme ((or 1 teaspoon dried))
• Grated zest of 1 lemon
• 5 oz (150 g) fresh spinach ((approx. 4-5 cups))
• Salt
• pepper
• Fresh parsley, to serve