In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until the vegetables are softened and fragrant.

Next, add 4 cloves of freshly chopped garlic, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil to the pot. Stir continuously for about 1 minute until the herbs are fragrant.

Stir in 2 tablespoons of tomato paste, cooking for an additional minute. After that, add 1 can (14 oz) of chopped tomatoes (with juice), 1 diced courgette (zucchini), and 1 cup of rinsed green lentils. Follow with 4 cups of vegetable stock and bring the mixture to a boil.

Reduce the heat to a gentle simmer, allowing the soup to cook uncovered for about 5 minutes.

Break 6 lasagna sheets (or Mafalda Corta pasta) into smaller pieces and stir them into the simmering soup. Cook for 10 minutes, stirring occasionally, until the pasta is al dente.

Once the pasta is cooked, stir in 2 cups of baby spinach. Cook for another 2-3 minutes, just until the spinach is wilted and vibrant.