Step 1

In a large saucepan or stock pot, heat the olive oil over a medium heat. Add the onion, carrots and celery and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.

Step 2

Add the tomatoes (swill out the can so nothing is left behind), then pour in the stock, add the cannellini beans (with all the juices from the can) and bring to a gentle simmer. Stir in the oregano and bay leaves, add the parmesan rind, if using, then season and simmer for 15-20 minutes.

Step 3

Cook the pasta in a separate pan according to pack instructions until al dente. Drain and drizzle with a little olive oil to stop it sticking.

Step 4

Add the courgette and cavolo nero to the soup and cook for 3-4 minutes, then stir in the parsley and lemon juice. Taste, adjusting the seasoning as needed. Remove the bay leaves and parmesan rind, if using, then discard.

Step 5

Divide the pasta between bowls, ladle the soup over the top, then serve with freshly grated parmesan and black pepper.