Start by cutting up all of your vegetables.
In a large pot or saucepan, heat a little butter or ghee and over a low heat cook the onion, garlic, bacon, carrots, celery and basil stems. You are not frying, rather sweating the vegetables and bacon with the lid ajar for around 15-20 minutes until they are starting to soften (but not brown).
Now add the tomatoes and red wine and simmer for about a further 5 minutes.
Next, add the cannellini beans, silver beet or spinach, zucchini, spaghetti and stock.
Turn up the heat to a moderate temperature and simmer until the spaghetti is cooked.
Season with sea salt and pepper to taste.