cook celery, leek, garlic and carrot, stirring, for 5 minutes.
add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
add beans, zucchini, peas, salt and pepper. simmer for 6-8 minutes.
stir in spinach, then divide among warm bowls, season and serve scattered with parsley. 