Chunky Minestrone

Ingredients
olive oil
1/2 onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1/4 fennel, finely chopped
3 pieces pancetta. finely chopped
1 can whole tomatoes, with juice
4 cups chicken stock
small chunk of parmesan rind
1 carrot, sliced
1 zucchini, halved and sliced
1/4 fennel, cut into pieces 
1/2 cup small cauliflower florets
1 cup white beans
2 cups fresh spinach leaves
conchigile pasta
2 basil leaves
salt and pepper


To make Minestrone...
In a heavy based pot heat some olive oil and add all the finely chopped vegetables and add pancetta cook over low heat stirring occasionally until softened. Add can of tomatoes and its juice then add chicken stock. Increase heat and bring to a simmer. Add parmesan rind, carrot pieces and fennel pieces. Cover and cook for 10 minutes. In a separate pot boil salted water and half cook the pasta. Drain pasta and set aside. Next add the chopped cauliflower florets, cover pot and cook for 5 more minutes. Then add zucchini pieces, half cooked pasta, and basil leaves. Cover pot and simmer for 10 more minutes. Remove lid stir in white beans and spinach and season with salt and pepper. Simmer uncovered for about 5 more minutes stirring until spinach has wilted. Serve minestrone with fresh grated parmesan on top.