Heat a teaspoon of olive oil in a heavy pan and cook a small, diced onion, a finely diced carrot and a finely diced stick of celery for 8 minutes until softened. Stir in a clover of crushed garlic and cook for a further minute. Stir in a pinch of mixed, dried herbs and 200g of passata or canned tomatoes plus 200g canned, drained cannellini beans and chopped courgette. Simmer for 10 minutes, stir in a small handful of fresh parsley if you have some and serve with a slice of wholemeal bread.