Cook the tortellini in boiling water according to the package directions (see note below). Drain and set aside.

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, carrot and celery and fry until beginning to soften - about 10 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, oregano and red chili flakes. Fry, stirring from time to time, until the tomato paste darkens slightly in color - about 3 minutes.

Add the can of crushed tomatoes and vegetable stock. Bring to a boil then add the green beans. Simmer until the green beans and vegetables are tender - about 10 minutes.

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 salt if you think it’s necessary.

Divide the tortellini between your serving bowls and ladle over the soup.