Chop onion, carrot, celery, leek and pancetta.

Heat 1½ tbsp olive oil in a large saucepan, add vegetables and bay leaves and cook in a pot for 3 mins or until onion is soft.

Cut and add pumpkin, potatoes and cauliflower to the saucepan, add vegetable stock, cover, bring to boil and cook for 20 mins at low heat.

Then add diced roma tomatoes, zucchini, asparagus and frozen peas. Add salt and pepper to taste and cook for 5 mins until vegetables are tender.

Stir through cannellini beans, rinsed.

Serve with crumbled That’s Amore Cheese Bufalotto and crusty bread.