Step 1

Finely chop the carrot, celery, and onion, and crush the fresh garlic.

Step 2

Heat some olive oil in a large pot and sautée the chopped veggies and garlic for a few minutes, or until the onion starts to soften.

Step 3

Add the spice and herbs mix, the tomato paste, and chopped tomatoes. Stir for a couple of minutes, to combine all the flavors.

Step 4

Add the vegetable stock and red lentils, and bring to a simmer.

Step 5

When the red lentils start to soften, add the pasta and butter beans. Bring to a gentle simmer.

Step 6

When the pasta is almost cooked (make sure you cook it al dente), add the fresh spinach.

Step 7

Once the spinach leaves have wilted, you can serve the minestrone.