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Sauté the Aromatics: In a large soup pot or dutch oven heat vegan butter over medium-high heat. Add onions, celery, carrots, garlic, salt and pepper and cook covered, stirring occasionally, until onions turn translucent, around 7-10 minutes. Add tomato paste and stir until pasty, around 1-2 more minutes.
Build the Broth: Add sun-dried tomatoes, butter beans, vegetable broth, oregano, thyme, and basil. Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer, covered, until lentils are cooked through and flavors meld, around 15-20 minutes.
Final Touch – Coconut Milk and Spinach: Remove pot from heat and let cool for 5-10 minutes. Add coconut milk and spinach and stir until leaves are wilted, around 2-3 minutes. Serve 1-cup servings with vegan mozzarella! Enjoy!