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Chop the carrots, celery, onions, courgettes and leek into small cubes. Roughly chop the tomato and potato.
Heat a large pot with the olive oil. Bash the garlic cloves, add them to the pot with the bay leaves and let sizzle for 20 seconds. Add the onions and cook gently for 10–12 minutes until soft and golden.
Add the rest of the vegetables and fry for 5–6 minutes. Stir in the potato, tomato and tomato paste, then cover with vegetable broth or your broth of choice. Bring to a boil.
Add the borlotti beans, reduce the heat and let the soup simmer for 1.5 hours.
Once cooked, remove 3 ladles of soup, blend until smooth, then return to the pot.
Stir in the parsley, basil and ditalini pasta. Simmer until the pasta is tender.
Season with salt and pepper. Serve with crusty bread and parmesan if you like.