This classic Italian minestrone soup is packed with flavor and nutrients and is hearty enough to be eaten as a light meal in its own right.

2 tablespoons extra virgin olive oil

½ red onion—diced

½ carrot—diced

½ stick celery—diced

1 clove garlic—minced (crushed)

1 rasher bacon—finely chopped

1 cup canned tomatoes—chopped

3 cups vegetable stock

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ cup small pasta shapes

¼ cup green peas

½ zucchini (courgette)—cut in half lengthways and thinly sliced into half-moons

½ cup canned cannellini or borlotti beans—rinsed and drained

1 tablespoon finely chopped fresh parsley

finely grated Parmesan or romano cheese

HEAT 1 tablespoon of the oil in a large saucepan and cook the bacon for 2 minutes, stirring occasionally. ADD the onion, carrot and celery and cook, covered, 3 minutes. STIR again and cook, covered, for another 3 minutes. ADD the garlic and cook for a minute, stirring regularly. ADD the tomatoes, stock, salt and pepper and stir to combine. BRING to the boil, cover, reduce the heat to medium and simmer for 10 minutes. ADD the pasta, peas, zucchini and beans, stir to combine, increase heat to medium-high and cook, covered for another 10 minutes until pasta is tender. REMOVE from the heat and stir through the parsley and reserved tablespoon of olive oil. SERVE in bowls sprinkled with a little grated Parmesan or romano cheese.

Tip: If you don't eat meat use soy bacon in place of real bacon.

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