Peel and finely chop the garlic and onion.
Trim and roughly chop the carrots, celery and zucchini, then add the vegetables to a large bowl.
Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1⁄2 inch slices.
Add to the bowl.
Scrub and dice the potato.
Drain the cannellini beans, then set aside.
Thinly slice the bacon.
Heat 2 tablespoons of oil in a large saucepan over a medium heat.
Add the bacon and fry gently for 2 minutes, or until golden.
Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the potato, cannellini beans and canned tomatoes, then pour in the vegetable broth.
Stir well, breaking up the tomatoes with the back of a spoon.
Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through.
Remove and discard any tough stalks bits from the greens, then roughly chop.
Using a rolling pin, bash the pasta into pieces while it’s still in the package or wrap in a clean tea towel.
To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente.
This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
Add a splash more broth or water to loosen,if needed.
Pick over the basil leaves (if using) and stirthrough. Season to taste with sea salt and black pepper, then serve with a grating of
Parmesan and a slice of whole wheat bread, if you like.t.
Serving Size 8