INGREDIENTS

MAKES 6 bowls or 8 cups of soup COOK TIME 45 mins

4 tbsp extra-virgin olive oil, divided

1 medium brown onion, choppeD

2 medium carrots, peeled and chopped

2 medium ribs celery, chopped

2 tbsp tomato paste

2 cups chopped seasonal vegetables (zucchini, carrot, butternut squash or peas all work)

2 cloves garlic, pressed or minced

1/2 teaspoon dried thyme (opt)

400gm tomato passata (or 1 can (400gm) diced tomatoes)

6 cups (1.4 L) vegetable broth (you can use stock powder or cubes)

1 teaspoon fine sea salt

2 bay leaves

Pinch of chilli flakes (opt)

Freshly ground black pepper

1 cup brown rice elbow, orecchiette or small shell pasta (plain pasta is fine too)

1 can (400 gm) cannellini beans, rinsed and drained, or 1 ½ cups cooked beans

2 cups baby spinach, chopped kale or chopped silver beat (any dark leafy greens)

2 teaspoons lemon juice

Freshly grated Parmesan cheese to serve (omit if dairy or lactose intolerant)

Crusty bread to serve

Warm 3 tablespoons of the olive oil in a large pot over medium heat. Once the oil is warm add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the tomato passata or diced tomatoes and vegetable stock. Add the salt, bay leaves and chilli flakes. Season generously with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 2 cm gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, cannellini beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Finish with a generous grating of Parmesan, if including.

If you're after a more subtle, less rich flavour omit the tomato paste and garlic (Grandma is not a fan of both ingredients).

The Parmesan finish is essential! If permitted in diet.

It goes without saying that a wedge of crusty oven warmed bread works wonderfully with this soup.