Finely slice the garlic, onions and celery. Peel carrots and potato and matchstick all the remaining veg.

Add olive oil to a large sauce pot on medium high heat. Add onions, celery, garlic and a pinch of salt, then cook for 5 mins or until lightly golden. Add tomato paste, lots of black pepper and cook for 1 min. Add all the vegetables, cook for 5 mins or until slightly soft.

Pour in the tinned tomatoes, beans, chicken stock, soy sauce, sugar, chilli powder and all the basil stalks. Bring to the boil with a lid and simmer on low heat for 20 mins.

Pour in all the cherry tomatoes and cook for 5 mins without the lid. Add in all the dumplings and boil for 3 mins, gently stirring to prevent it from sticking.

Add most of the basil leaves, reserving some for garish, then drizzle a little olive oil and taste for seasoning, add a little salt if needed.

Serve into bowls and garnish with olive oil, and remaining basil