Preheat oven to 220°C/200°C fan-forced. Remove the butter from fridge (to soften for garlic bread). Finely chop onion, carrot and celery. Finely chop garlic. Finely chop leafy greens.

In a large pot or saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot, celery and a pinch of salt, stirring, until tender, 5-6 minutes. Add Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute.

Add diced tomatoes with garlic & onion, the water, risoni, vegetable stock pot and a pinch of chilli flakes (if using). Stir to combine, then bring to the boil. Reduce heat to medium and simmer until soup is thickened and risoni is tender, 10 minutes. TIP: Stir the soup every 3-4 minutes to mix the ingredients well.

While soup is simmering, cut slices into the bake-at-home ciabatta, 2cm apart, cutting almost to the base but not the whole way through. In a small bowl, combine remaining garlic and 1/2 the butter. Season with salt and pepper. Spread garlic butter between each slice of ciabatta. Bake on a lined oven tray until warmed through, 5-10 minutes.

Stir leafy greens through soup until wilted, 2 minutes. Stir through the sugar and remaining butter. Remove from heat, then tear in the fresh herbs (reserve some for garnish!). Season to taste.

Divide Italian veggie and risoni soup between bowls. Top with grated Parmesan cheese and reserved herbs. Serve with homemade garlic bread.