1 onion, peeled and diced
1 carrot, peeled and diced
1 stick celery, strings peeled and diced
2 zucchini (courgettes), diced
20 green beans cut into 1cm lengths
3 ripe tomatoes, peeled and diced
1 400g (14oz) can of Italian white beans
100g (3.5oz) small dried pasta
2 litres of chicken or vegetable stock, or water
2 tbsp extra-virgin olive oil or stock
Salt flakes and freshly ground pepper
1. Get all your ingredients ready. Peel and dice all the vegetables. Rinse and drain the beans.
2. Heat the stock or olive oil in a heavy based pan, and gently saute the onion, carrot, and celery for a couple of minutes until they start to soften. Add the potatoes, and season with salt & pepper.
3. Add the remaining vegetables and stir. Add the stock or water, and simmer with the lid askew for about an hour.
4. About 20 minutes before the soup is ready, put a saucepan of water on the heat to cook pasta. Once cooked, add the drained pasta and white beans to the soup so they warm through just before serving.