Heat oil in a medium saucepan over low heat. Add carrot, celery, onion and potato and cook for 5 minutes until softened. Add zucchini, stock and tomatoes. Increase heat to high and bring to the boil.
2
Add pasta and simmer for 8 minutes or until pasta is tender, adding beans in the last minute.
3
Ladle soup among bowls. Top with parmesan and basil. Serve with bread.