Step 1

In a large shallow lidded pan, gently fry the onion in the olive oil until translucent - about 3 minutes.

Step 2

Add the carrots and a pinch of salt. Gently fry for a further 5 minutes. Stir occasionally.

Step 3

Add the chilli, garlic and tomato paste and stir. Cook over the same gentle heat for a couple of minutes.

Step 4

Add the tomatoes, oregano or thyme and water. Stir, cover and cook gently for five minutes.

Step 5

Add the butter beans. Stir, cover and simmer for five minutes.

Step 6

Throw in the baby spinach leaves. If larger leaves, roughly chop first. If using chard, chop the leaves into small pieces and use the stalks for something else. Stir and at this stage check the consistency. If the sauce is fairly thick, put the lid back on the pan and simmer for another five minutes. If it's watery, leave the lid off and simmer so that some of the liquid can evaporate. You'll probably need to crank up the heat a little if this is the case.

Step 7

Add the herbs, remaining salt and plenty of black pepper. Simmer for another couple of minutes, with the lid on or off, depending on the thickness of the sauce.

Step 8

Stir then taste test the sauce and add more seasoning if required.

Step 9

Serve hot, or at room temperature with a sprinkling of finely chopped parsley.