Ingredients:

1 tbsp olive oil

1 brown onion

2 sticks of celery

1 clove of garlic

1 medium carrot

1 medium courgette 

400g tin of tomatoes

Vegetable stock cube

1tsp mixed herbs

400g tin of cannellini beans

200g uncooked ditalini, orzo or any small pasta

Salt

Black pepper

Method:

Heat your oil in a large saucepan whilst you finely chop your onion and celery. Add to the oil and cook on a medium heat until softened.

Roughly chop your carrot and courgette into small cubes and add to the pan along with the crushed garlic clove, cooking for a further 2-3 minutes.

Add in the tin of tomatoes, drained cannellini beans, teaspoon of mixed herbs, and crumble in the stock cubes. Stir together until the veg is well coated and combined before adding around 800ml of water (you may need to adjust dependent on the quantity of vegetables you have added). Bring to a simmer and cook for around 10 minutes.

In a separate smaller saucepan, cook your pasta in heavily salted water for around 8-10 minutes, or until al dente. Drain and add to your soup, stir until well combined, and season to taste with salt and pepper. Leave to simmer for a further 2-3 minutes before serving. 

You may wish to add fresh herbs and some grated parmesan to finish. Now there’s nothing left to do but, tuck in and enjoy!