Ingredients

• 3 cups vegetable or chicken broth
• 1 (700g) bottle of crush tomatoes
• 1 (425g) can cannellini beans, drained
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup onion, chopped
• ½ teaspoon chilli flakes
• 2 bay leaves
• Salt and ground black pepper
• 2 Potatoes
• 2 cups ditaloni pasta
• 1 medium zucchini, chopped
• 1 cup coarsely chopped fresh or frozen spinach, defrosted
• 4 tablespoons grated Parmesan or Romano cheese for serving
• Basil sprigs, garnish, optional

Method

In a large pot fill half with water and heat. Add broth, crush tomato, beans, carrots, celery, onion, bay leaves and 1 teaspoon each of salt and black pepper, add chilli flakes Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and spinach and cook for 20 minutes or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve parmesan and basil sprigs