Mushroom and white bean soup with garlic croutons

For the soup

1tbsp oil

1 onion, sliced

2 cloves garlic, minced

200g mushrooms, thinly sliced

1 x 400g tin white beans, drained (240g when drained)

75g fresh spinach, roughly chopped

400ml vegetable stock

Black pepper

⅛tsp nutmeg

A few shavings of vegetarian parmesan-style cheese, to serve (optional)

For the garlic crouton

1 clove garlic, minced

1tbsp fresh parsley, finely chopped

1tbsp butter or margarine

Salt

Black pepper

4 slices baguette (~1inch thick)