Step 1

Heat oil in a large heavy-based pan over medium-low heat. Cook celery, leek, garlic and carrot, stirring, for 5 minutes.

Step 2

Add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.

Step 3

Add beans, zucchini, peas, salt and pepper. Simmer for 6-8 minutes.

Step 4

Stir in spinach, then divide among warm bowls, season and serve scattered with parsley.