Heat one tablespoon of extra virgin olive oil in a cast-iron cooking pot, deep-sided frying pan or heavy-based saucepan over a medium heat. Add the red onion and sauté for about 5 minutes, until soft. Stir in the garlic and carrot and cook for 2–3 minutes. Add the courgette and continue cooking for another 4–5 minutes, until all the vegetables are tender. (Add the courgette slightly later if you prefer it firmer.)

Tip in the butter beans with their liquid, followed by the tinned tomatoes and tomato purée. Stir to combine, then cover and simmer gently for 5–6 minutes over a low heat.

Stir in the spinach and allow it to wilt. Add the parsley and lemon juice and season with salt and pepper to taste.

Divide between serving bowls. Top with the Parmesan and swirl over the Greek yoghurt before serving.