Vegetable Garden Soup

I'm using up the last of the vegetables from my garden and making a minestrone style soup.  Just what you need on a murky autumn evening.  Double hurrah,  the last courgette is finally in the pot. I just need to think about what do with the last pumpkin now......

Ingredients
1-2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
2 cloves of garlic, finely chopped
1 small red pepper, finely chopped
1 courgette, finely chopped
1 yellow pepper, finely chopped
1.2 litres of vegetable stock
1 teasp fresh rosemary, finely chopped
1 teasp chopped tarragon leaves, left over from last night
1x jar of passata
1 bay leaf
1 piece of parmesan rind
1x400g tin cannellini beans, drained and rinsed
80g small pasta shapes or spaghetti broken into small pieces, I used star shapes
150g peas
A good grating of nutmeg
Bacon lardons, optional
A few celery leaves, chopped
Freshly grated parmesan cheese, to garnish
Salt and freshly ground black pepper to taste.

Method
Heat the oil in a large pan on a medium heat.  Add the onion, carrot, celery and garlic and fry gently until softened, about 5 minutes.  Next add the rosemary and cook for a minute. Then add the courgette.
In goes the stock next with the tomato, bay leaf, and the parmesan rind and cook for about another 5 minutes.  Season to taste, add the beans and simmer for about 10 - 15 minutes.
Add the pasta and cook following the pack instructions until cooked.  About 5 minutes before the pasta is cooked add the remaining vegetables.
Last but not least, add a couple of gratings of nutmeg, stir it into the soup and then check seasonings again.  Serve garnished with the chopped celery leaves and a generous sprinkling of parmesan.  Sprinkle with the bacon at the end.