Heat 1 tablespoon of olive oil in a large pot over high heat. Fry 150g of chopped bacon for 2 minutes. Add 1 chopped onion and 2 minced garlic cloves; cook for 2 minutes.
Add 1 chopped celery stalk, 1 diced large carrot, and 1 diced zucchini. Stir for 1 minute.
Add 800g of canned crushed tomatoes, 2 cups of low-sodium chicken stock, 2 cups of water, 3 tablespoons of tomato paste, 2 teaspoons of Worcestershire sauce, 400g of canned kidney beans (undrained weight), drained, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Cover and simmer gently for 20 minutes. Cut 1 potato into ⅝in / 1.5cm cubes; add it with 100g of chopped green beans. Simmer for 5 minutes.
Add 1 cup of small pasta. Cook according to the package directions, until the pasta and vegetables are tender.
Remove from the heat. Stir in ¼ cup of grated Parmesan and 60g of baby spinach until wilted.
