1 large onion , chopped
2 garlic cloves, crushed
2 large carrots, chopped
3 celery sticks, sliced thinly
½ swede or celeriac, chopped
1.5 litres (2¾ pints) vegetable stock
410g can borlotti or cannellini beans in water, drained
400g can chopped tomatoes+
2 tablespoons tomato purée
1 tablespoon dried mixed Italian herbs
50g (1¾ oz) dried small pasta shapes
100g (3½ oz) fine green beans, trimmed and sliced
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
- Put the onion, garlic, carrots, celery, swede or celeriac, stock, canned beans, tomatoes, tomato purée and dries herbs in a large lidded saucepan.
- Bring to the boil, stirring occasionally. Partially cover, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
- Add the pasta shapes and fine green beans. Stir well, then cook for a further 8-10 minutes, until the pasta is tender. Season, then serve, garnished with basil leaves.
Variation: Vary the vegetables as you wish. You could use a courgette instead of the celery.