Instructions: In a deep soup pot saute the onions, garlic and curry over moderate heat until the vegetables are just beginning to soften and the curry is fragrant. Add the cumin, thyme, chile, tomatoes, stock and wine and bring to a boil. Reduce heat and simmer for 10 minutes. Correct seasoning with salt and pepper.

At serving time, stir in the beans and heat through. Divide and place spinach leaves in the bottom of warm soup bowls. Ladle hot soup over spinach and garnish with a teaspoon or two of fresh parsley pesto.

This recipe yields 6 servings.

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