Italian vegetable soup

• each of onions2

  and carrots, chopped

• sticks celery↗4

  chopped

• olive oil↗1 tbsp tbsp
• sugar↗2 tbsp tbsp
• garlic cloves↗4

  crushed

• tomato purée↗2 tbsp tbsp
• bay leaves↗2
• few sprigs thyme
• courgettes↗3

  chopped

• can butter beans↗400g g

  drained

• can chopped tomatoes400g g
• vegetable stock↗1.2l l
• parmesan↗100g g

  or vegetarian equivalent, grated

• small pasta↗140g g

  shapes

• small bunch basil↗

  shredded

Step-by-step instructions

1. 1

   Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.

2. 2

   Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you’re freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.