Black-eyed peas with spinach and fennel soup

Soak a pound of dried black-eyed peas overnight in plenty of cold water, then drain.

Cover the beans with plenty of water, no salt, bring to a boil then reduce to medium and cook 20 to 25 minutes until tender; strain and set aside.

Cook the finely chopped onion in lots of olive oil until soft and golden, then add the grated garlic and warm through until fragrant.

Trim the fennel, cut off the end, chop the bulb and finely chop about two tablespoons of the fronds.

Add the chopped fennel and toss it around in the oil a few minutes.

Add a pound of baby spinach; once it wilts down season with salt and black pepper.

Add the cooked beans and a 15 ounce can of tomato sauce.

Season with salt, black pepper and crushed red pepper flakes, then add about four cups of vegetable broth plus one or two more cups of water.

Bring to a boil, reduce to medium low, cover with the lid cracked open and cook about 25 minutes.

Taste for salt and pepper, then add the fennel fronds and half a teaspoon of dried mint.

Serve with toasted bread; the soup thickens as it sits.