1. Heat the oil in a large frying pan over medium heat. Add the onion and cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelised.
2. Add the garlic, tomato paste, smoked paprika, oregano and chilli flakes. Cook for 1 minute, stirring, until fragrant.
3. Stir in the sundried tomatoes, passata, diced tomatoes, lemon zest and juice. Bring to a gentle simmer and cook for 10 minutes.
4. Stir through the beans and vegetable stock. Simmer for a further 8-10 minutes, until the beans are warmed through and the sauce has thickened.
5. Reduce the heat to low. Stir through the Greek yoghurt and parmesan until smooth and creamy. Add the spinach and gently stir until just wilted.
6. Remove from the heat and stir through the parsley.

Garnish with extra parmesan and a drizzle of extra virgin olive oil and serve with sourdough bread.