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Heat olive oil in a large heavy-based saucepan over medium-high heat, add bacon and cook for about 2 minutes, stirring occasionally
Add onion, carrot and celery and cook until slightly softened.
Add chicken and garlic and continue to stir until chicken becomes opaque.
Add wine, tomato and chicken stock, and season to taste with salt and cracked black pepper. Bring to the boil, then reduce heat. Cover and simmer for 10 minutes.
Add the risoni, zucchini and cannellini beans and stir to combine. Increase the heat again to medium high and cook for 10-12 minutes, or until the risoni is al dente.
Remove from the heat and stir in spinach and fresh parsley
Ladle into bowls and serve immediately with parmesan cheese, more cracked black pepper and crusty bread.