Heat the olive oil in a large saucepan over a medium heat. Once warmed, add the onion, carrot and celery with a large pinch of salt. Sautee for 7-8 minutes until softened, stirring occasionally. Then add the garlic and cook for a further minute until fragrant. Add a splash of water if it starts to catch.

Add the tomato purée, oregano, paprika and chilli flakes and cook for another 2-3 mins. Add the wine and let that cook off for a couple more mins.

Add the chopped tomatoes, veg stock and beans with their liquid and as the beans are well seasoned, we recommend tasting before adding salt. season with lots of black pepper. Bring to a boil then reduce to a simmer for 8-10 mins.

Add the pasta and cook until almost al dente - roughly 8-10 minutes. Then add the parmesan, spinach and most of the basil and allow to wilt. Season well with cracked black pepper and salt to taste.

Spoon into bowls, top with the remaining basil leaves, more parmesan and a drizzle of olive oil.