Place a large saucepan on a medium-high heat and add the olive oil. Once hot add the frozen vegetable mix along with the carrots and parsnip chunks then fry for 8-10 minutes until slightly softened.
Next add the bay leaves and crushed garlic then fry for 2-3 minutes before adding the thyme leaves, oregano and smoked paprika for a further few minutes.
Add the chopped tomatoes, tomato purée, stock, sugar and half a litre of boiling water. Mix everything through then bring to the boil and simmer for 10 minutes.
Finally add the butter beans, orzo and frozen spinach then simmer for another 10-15 minutes (or until the pasta is cooked). Once ready top with the fresh basil leaves and season with salt & freshly ground pepper.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-chunky-minestrone-soup-10339/