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Put a stock pot over a medium flame and heat the oil.
Add the Carrots, onions, celery and bay leaves and cook until softened, about 5-7 minutes.
Add in the cauliflower and a pinch of salt and sauté for 5 minutes.
Add in the Potatoes to the pot and cook while stirring for 3 minutes.
Add the zucchini to the pot and another pinch of salt and cook until the zucchini begin to soften.
Add the passata to the pot. Rinse the glass out with a bit of water and add it to the pot as well. Cook for 3 minutes.
Add in the water and boullion cubes along with the Potatoes, peas and cannellini beans. Bring to a boil and cook until the Potatoes are tender. About 20 minutes. Taste for season and season with salt and pepper as desired.
Drop your pasta into generously salted boiling water and cook until super al dente, about 2 minutes less than the package instructions. The pasta will continue to cook in the soup.
Drain and add the pasta to the pot.
Serve with crusty bread a drizzle of extra Virgin Olive oil and a generous sprinkle of grated cheese.