Heat the oil in a large pot over medium-high heat. Add the onion, carrot and celery and fry until beginning to soften - about 5 minutes.

Add the garlic and fry for an additional 30 seconds.

Make a space in the centre of the pot and add the tomato paste, basil and bay leaves. Fry, stirring from time to time, until the tomato paste darkens slightly in color - about 3 minutes.

Add the beans and barley. Pour in the diced tomatoes and vegetable stock. Bring to a boil then reduce the heat to a gentle simmer and cover the pot. Simmer until the barley is tender - 20 to 30 minutes. Stir from time to time to make sure the barley isn’t sticking.

Place the miso paste in a bowl and add a ladle-full of the hot soup broth. Stir to dissolve the miso paste then add it to the soup along with the spinach.

Taste and add pepper and salt if you think it’s necessary. I added about ½ teaspoon of salt.