Hearty Minestrone with Pasta

Ingredients

• 100 g dried small pasta shapes
• 400 g chopped tomatoes
• 400 g cannellini beans
• 1 courgette
• 200 g carrots
• 2 celery sticks
• 1200 ml vegetable stock
• 3 clove garlic cloves
• 1 tsp dried mixed herbs
• 2 tbsp olive oil

Method

1. 1

   Heat the olive oil in a large saucepan over a medium heat. Dice the carrots, celery and courgette and cook for 8 minutes, stirring occasionally.

2. 2

   Add the crushed garlic and dried herbs and cook for 1 minute.

3. 3

   Pour in the chopped tomatoes and stock. Drain and rinse the cannellini beans and add to the pan. Season well and bring to the boil.

4. 4

   Reduce the heat and simmer for 15 minutes. Add the dried pasta and cook for a further 10 minutes until tender.

5. 5

   Taste and adjust the seasoning. The soup should be thick and hearty — add a splash more stock if needed.

6. 6

   Ladle into deep bowls and serve with crusty bread.