Step 1

Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often.

Step 2

Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally.

Step 3

When the harder vegetables have softened, add the raw green vegetables, such as small broccoli florets, shredded kale or cabbage, green beans and courgette. Simmer for 3 minutes more, stirring occasionally.

Step 4

Add any cooked vegetables or beans you are adding with the cooked pasta or rice. Simmer for 3 minutes, stirring occasionally. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese.