Beans pre-soak, then boil until tender. I soak the beans directly in boiling water so it comes faster

Onions, celery and carrots cut into small cubes. Reheat in a saucepan with a thick bottom olive oil, fry lightly the onions. Add celery and carrots.

Pour 150 ml of broth (or water), cover the pan with a lid and simmer on low heat the vegetables until soft

Two cloves of garlic finely chop one just to clean and leave it. Dry chili pepper to crumble. Here attention in the recipe given the whole pepper. I took the seeds out of the pod and made a recipe. For our family the soup turned out too spicy. So if you don't like spicy, or the soup you plan to serve children safely reduce serving chili at least twice. Scald the tomatoes with boiling water, remove the skin and cut into cubes. I have already prepared tomato juice from tomatoes (home - with seeds)

When carrots become soft, in a pan add garlic, chilli, fennel seeds and tomatoes (juice). Season with salt and pepper to taste. I added a little more broth. Cook for another 15 minutes

After 15 minutes, put in a saucepan beans and spinach (if frozen, if fresh spinach - add it through 15 minutes, then a couple of minutes and then turn off the soup). Pour the remaining broth and simmer the soup for another 15 minutes.

To make the sauce for the bread is to crush 2 cloves of garlic, drizzle with olive oil, season with salt and pepper.

Here I'll suggest - if there is - add Basil and, as I do at home, tomato juice (or crushed tomatoes)

Bread cut into slices, dry in the oven or toaster. RUB with mixture of garlic, oil and tomato. The author of the recipe advises to put toast in a bowl and pour on top of soup, but we serve the toast separately and the soup separately

Our soup is ready. The soup turned out thick, rich and spicy

Welcome to the table - help yourself!