Instructions

1. Finely chop the onion and garlic.
2. Dice the carrot and celery.
3. In a large, heavy-based pot, heat the oil, then gently sauté the onion, celery and carrots for 5 minutes until soft, then add the garlic and herbs of your choice.
4. Stir for a minute, then add the passata and the vegetable stock.
5. Bring to a boil, then add the pasta.
6. Simmer, uncovered, for 10-12 minutes.
7. When the veggies are tender, add the drained lentils and spinach then cook for another 3-5 minutes.
8. Taste the soup and season to your liking.
9. Serve warm.