Tuscan-style Pasta & Bean Soup

Tuscan-style Pasta & Bean Soup

From a Napolina advert:

Serves 4

Core recipe

1 tbsp olive oil
1 large onion, chopped
1 celery stick, chopped
1 courgette, chopped
1 tbsp fresh rosemary leaves, finely chopped
2 garlic cloves, crushed
2 tbsp tomato puree
2 x 400g cans chopped tomatoes
1 vegetable stock cube
100g pasta, small shapes
1 x 410g can cannellini beans, drained
700ml boiling water

Heat the oil in a pan and sweat the onion and celery for 10 minutes.

Add the courgette, rosemary and garlic and cook for 5 minutes. Stir in the tomato puree, tomatoes and boiling water. Crumble in the stock cube and season to taste.

Meanwhile cook the pasta until nearly cooked, drain well.

Add the pasta and beans to the soup and heat through for 5 minutes.

Ladle into bowls and serve. You can add a little grated cheese (needs to be pointed) if you like.