In a large stockpot over medium low heat heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes.
Add chicken stock, water, passata and wine; bring to the boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, courgette, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add pasta during the last 10 minutes of cooking.
Once pasta is tender, ladle soup into bowls and sprinkle with Parmesan cheese. Serve with a drizzle of olive oil, if desired.
If you can't find stellette soup pasta, use the smallest pasta shape you can find.
I've used this recipe every winter since I found the posting. The first stage of sauteing the aromatic veggies is so important. It is the basis for a terrific soup. Thank you, Jaime! This is comfort food at its best. - 24 Jul 2008