Strain your beans.
Mince the garlic cloves and dice the veg into small-dice. You want the pieces to be small enough to fit onto a spoon of soup. Set the potato, eggplant & zucchini aside to be added later.
In a large pot heat olive oil to low, add onion and sauté until translucent for 2 to 3 minutes. Add garlic, celery, turnip, carrot, bay leaves, thyme, dried chili, and stir.
Remove from the heat, stir in Irish Country Ketchup and mushrooms.
Add beans, penne, potato, zucchini, eggplant, water and stir.
Bring to the boil, then lower heat to a steady simmer until the pasta is al dente.
This should be about 15 minutes depending on the pasta you use. There is still one more step, which requires about 5-10 minutes cooking, so make sure not to over cook the pasta. The pasta is going to absorb some of the water and release its starches, which help to thicken the soup. We used penne but you can use any pasta you have; any small bite size pasta works.
While this is simmering chop the spinach and parsley.
Add in spinach, parsley, salt, butter and peas. Simmer for a further 5-10 minutes.
Return to a low heat then simmer for five minutes.
Garnish with reserved celery leaves and a drizzle of fine olive oil serve with grilled bread and enjoy.