2 small brown onions

2 carrots

2 celery stalks

1 small zucchini

1 garlic clove

2 tbsp extra virgin olive oil

2 fresh bay leaves

2 cups (500ml) vegetable stock

2 cups (500g) passata

1 ½ cup canned cannellini beans, drained and rinsed

½ cup risoni

2 handfuls baby spinach

Crusty bread, to serve

Salt and pepper, to taste

1. Finely dice onions, carrots, celery, zucchini and garlic. Heat oil in a large saucepan over medium heat. Add onion, carrots, celery, garlic and bay leaves. Season with a pinch of salt and sauté for 8-10 minutes, or until the onions are translucent, then add zucchini.

2. Add vegetable stock, passata and cannellini beans, then season to taste. Stir to combine, bring to a boil, then reduce to simmer for 25-30 minutes, or until slightly thickened.

3. Meanwhile, bring a small saucepan of water to boil and cook risoni as per packet instructions. Once cooked, drain and add to the minestrone, along with the baby spinach. Cover and let wilt for 3-4 minutes, then stir and season again as needed. Divide minestrone amongst four plates and serve with crusty bread.