Minestrone

Heat the oil in a large saucepan. Add the onion and garlic, cover and cook for 4–5 minutes, stirring occasionally, until the onion is translucent. Add the cannellini or borlotti beans and pour in 2 litres (3 1/2 pints) water. Bring to the boil and boil for 10 minutes, then reduce the heat, cover the pan and simmer for 30 minutes.

Add the tomatoes with their juice, breaking them up with a fork, then add the tomato purée, carrots, swede, celeriac and pumpkin. Stir in the thyme, bay leaf and crushed allspice. Bring back to simmering point, then cover the pan again and simmer for 20 minutes.

Stir in the potatoes and green beans. Continue simmering, covered, for 15 minutes. Stir in the pasta and cook, still covered, for a further 10 minutes or until the cannellini or borlotti beans are tender and the pasta is cooked.

Add the spinach and basil, and season to taste with salt and pepper. Simmer uncovered for 2–3 minutes until the spinach has wilted. Ladle the soup into warm bowls and serve at once, with the Parmesan cheese to sprinkle on top.