Heat a stock pot with a medium heat and add in the olive oil

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

Add the chopped vegetables into the stock pot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the tomatoes finely grated, dried oregano, dried thyme and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the canned white beans (drained and rinsed) and the vegetable broth, raise to a high heat and give it a gentle mix, when it comes to a boil, place a lid on the pan and lower to a low-medium heat

After 15 minutes remove the lid, add in the spinach roughly chopped and the juice of half a lemon, give it one final mix until the spinach is lightly wilted, about 30 seconds, then remove from the heat

Transfer into shallow bowls, top off with a kiss of grated manchego cheese and serve, enjoy!