Step 1: Heat the oil in a large pan and add the onion and cook over medium heat for 5 minutes or until golden and then add the capsicum (bell pepper), carrot and zucchini (courgettes) and cook for 5 minutes or until the vegetable are soft.
Step 2: Add the tomatoes and stock and bring to the boil and add the broken spaghetti and cook for 5 minutes or until the spaghetti is soft.
Step 3: Reduce the heat and stir in the kidney beans, thawed spinach and green beans and cook for 5 minutes or until heated through.
Step 4: Put the bread strips on a baking tray and toast on one side under a grill (broiler) preheated to medium and then turn the bread over, sprinkle with the parmesan and grill until crisp and golden brown.
Step 5: Serve the soup with the toasts to the side.
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