This dish is known to my kids as ‘bean soup’ and it is a family favourite that never fails to please. Sometimes I spice my portion up a bit with a shake of Tabasco.
- 1 onion, chopped small
- 2 sticks celery, chopped small
- 1 large carrot, chopped small
- 6 cloves garlic, finely chopped
- olive oil
- 1.5 litres vegetable stock (I like Kallo)
- 1 tin chopped tomatoes
- 2 tins beans in water (cannellini are good, or mixed beans, or one cannellini and one kidney)
- 1 heaped tsp dried rosemary OR thyme (I vary depending on mood)
- 1 packet flat leaf parsley, finely chopped
- 100g small pasta shapes
Heat a glug of olive oil in a large pan. Put in the onion, celery, carrot and garlic and sweat for 15 minutes, stirring every now and then. Pour in the stock and tomatoes, drain the tinned beans and add them too, then add your herbs. Bring to the boil, reduce the heat and simmer with the lid on for 25 minutes. At this stage add the pasta shapes and cook for another 10 minutes. Remember to stir the pasta from time to time or it will stick to the bottom of the pan! Season with salt and pepper.
The soup is best left in the pan, with the lid on, for about half an hour before serving. It keeps well and reheats excellently.