step 1
Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
step 2
Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
step 3
Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
step 4
Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes