Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, 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 1cm slices. Add to the bowl.

Scrub and dice the potato. Drain the cannellini beans, then set aside. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the garlic, onion, carrots, celery, courgette, 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 plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.

Cover with a lid and bring everything slowly to the 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. 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 to the pan, and cook for a further 10 minutes, or until the vegetables are 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 stock or water to loosen, if needed.

Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan.