Autumn Minestrone or end-of-the-fridge soup

Directions

1. Put the diced onion, celery and carrots in a pan with a tablespoon of butter or olive oil (if vegan) and cook on a low heat until the vegetables start to soften.

2. Add a handful of chopped bacon if using and a tablespoon of chopped herbs to the pan, cook for a further few minutes, but without letting the vegetables brown.

3. Add 750ml of vegetable stock to the pan and bring to the boil.

4. Add around 100g of broken spaghetti strands, a can of drained beans and a handful of shredded greens to the pan. Simmer for 15 minutes, or until the veg and pasta are tender.

5. Season to taste and serve with a grating of parmesan and some crusty bread.