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Chop all vegetables to a 1cm cubes (except garlic, which is crushed). Place a splash of extra light olive oil into a large pot, fry vegies & garlic until softened then de-glaze with red wine.
When the wine has boiled add the bay leaves, Mediterranean bean salad, chopped tomatoes, Worcestershire sauce and water. Bring to a boil and simmer for 1 1/2 hours.
After 1 1/2 hours bring to a boil again, add the pasta and cook for ten minutes then toss in chopped basil and parsley.
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