Italian Minestrone Soup (Longevity Soup)

In a large pot, add the olive oil, onions, carrots, celery and bay leaves.
Add a good pinch of salt and saute together for 5 minutes over a medium heat until the onions are translucent and vegetables are starting to soften
Add the garlic cloves and tomato paste and saute for 3-5 minutes until fragrant and the tomato paste is a deep dark red color
Add the vegetable broth, potato, parmesan rind, 2 cups of water and dried lentils (if using canned, wait until next step)
Season well with salt and pepper, bring to a boil then simmer on a low-medium heat with the lid on for 15 minutes-20 minutes
Add the canned beans and lentils if using, and continue to simmer with the lid on for 5 minutes
*Optional - remove 2 cups of the soup, add to a blender and blend to a smooth puree
Pour the puree back into the pot, add the pasta and allow the pasta to cook (usually about 7 minutes for small pasta)
Taste for seasoning along the way. If the broth is too thick, you can add 1-2 cups of water if needed
When the pasta is almost fully cooked but still al dente, add the spinach and stir through and cook for a few minutes until wilted
Remove and disregard the bay leaves and parmesan rind and it's ready to serve.
Serve up bowls of your delicious Italian Minestrone Soup with an optional drizzle of olive oil, parmesan, black pepper and enjoy!