Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, roughly chop the onion and garlic

Add the chopped ingredients into the hot fry pan, mix together, then mix every minute so it all evenly sautés

In the meantime, cut the tomatoes into small bite-sized pieces

After about 5 minutes and the onions are translucent, add in the chopped tomatoes, along with the oregano, paprika and season with sea salt & black pepper, mix together, then mix every minute or so, this way it all evenly sautés

After 8 minutes and the tomatoes have broken down and they're lightly sauteed, remove the pan from the heat

In the meantime, drain the butter beans into a colander and rinse the beans under water

Once the ingredients have slightly cooled in the pan, about 5 minutes, transfer them into a tall plastic cylinder, using a hand blender, blend the ingredients until you get a creamy sauce, you can also use a food processor, stand-up blender, or a nutribullet

Heat the same pan with a medium heat, add in the creamy tomato sauce, drained butter beans and season with a kiss of sea salt & black pepper, mix together and then simmer

After simmering the beans for 10 minutes, add in the lemon juice and the spinach, gently mix together until the spinach is lightly wilted, then remove from the heat

Transfer into a large serving dish, top off with the grated cheese (omit to keep it vegan), serve warm or at room temperature, enjoy!