Prepare all of your vegetables so they are ready to go when needed.

Cut the shortcut bacon into pieces and add it along with the olive oil and garlic to a large soup pot. Cook over a medium heat for 3 - 4 minutes or until the bacon begins to turn golden brown.

Add the stock, diced tomatoes. chickpeas and all of the other vegetables to the pot.

Stir to combine and bring the mixture to the boil for two minutes.

Season with salt and pepper to taste.

Reduce the heat to medium/low and cook uncovered for 50 minutes or until the vegetables begin to soften. Add the risoni pasta and cook for a further 10 minutes or until the pasta is cooked and the vegetables are soft.

Transfer the soup to bowls and serve with crusty toasted bread and a little parmesan cheese.

If you prefer you soup to be a thinner, add a little more water to the mixture.