Mediterranean white bean soup

Heat a stock pot over medium heat with the olive oil.

Finely chop the onion, roughly chop the garlic, cut the red bell pepper and the peeled carrots into small bite sized pieces.

Add the chopped vegetables to the hot oil and stir continuously 3 to 4 minutes until lightly sauteed without browning.

Add the tomato sauce, dried oregano, dried thyme, sea salt and black pepper and mix.

Simmer about 3 minutes without stirring until the tomato sauce has slightly thickened.

Drain the two cans of white beans in a fine sieve, rinse under water and add to the pot.

Add the vegetable broth, raise to high heat and bring to a boil.

Cover, lower to low medium heat and simmer 15 minutes.

Roughly chop the spinach.

Uncover, add the chopped spinach and the juice of half a lemon and mix until the spinach is lightly wilted.

Ladle into shallow bowls and finely grate cheese over the top.