1. Peel and finely dice or chop the onion and garlic. Clean the carrot and celery and dice or chop finely as well. If you don’t feel like chopping, you can also throw everything into a food processor and chop it up.

2. Heat up a large Dutch oven with some olive oil. Add the onion and garlic and sauté briefly. Next, add the carrot and celery and sauté/fry for some time as well – about 5-6 minutes.

3. Next, add the tomato paste and cook briefly, so it can develop some roasting flavors, then add oregano, chili flakes, and thyme leaves. Deglaze everything with the white wine – let the wine reduce almost completely, then add the chopped tomatoes, veggie broth, and beans and mix everything well. Season with salt and pepper, add the bay leaf and let the soup simmer for about 12-15 minutes over a slightly reduced heat.

4. Break the lasagna sheets into pieces and add them to the pot – let the soup simmer for about 10 minutes longer. If the soup gets too thick, feel free to add a little more water. Right before serving, add the spinach and let it wilt for a moment. Season with more salt and pepper if needed, and sprinkle with freshly grated Parmesan cheese.