Ingredients
Base
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and cut into 1 cm dice
- 2 celery stalks, cut into 1 cm dice
Main
- 1 L vegetable or chicken stock
- 400 g tinned diced tomatoes
- 1 medium zucchini, cut into 1 cm dice
- 100 g green beans, trimmed and cut into 2 cm lengths
- 1 medium capsicum (red or yellow), cut into 1 cm dice
- 400 g tinned borlotti beans, drained and rinsed
- 80 g small pasta shapes (ditalini, orzo or risoni)
- 1 bay leaf
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
To serve
- 2 tbsp fresh flat-leaf parsley, chopped
- Parmesan cheese, grated
- Extra virgin olive oil
Method
Build the base
Heat the olive oil in a large heavy-based pot over medium heat.
Add the onion, garlic, carrot and celery. Cook, stirring occasionally, for 5–6 minutes until softened and fragrant.
Build the soup
Pour in the stock and tinned tomatoes (with juice). Add the bay leaf, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.
Add the zucchini, green beans and capsicum. Return to a gentle simmer and cook uncovered for 8–10 minutes until the vegetables are tender-crisp.
Stir through the borlotti beans and pasta. Simmer for 8–10 minutes, stirring occasionally, until the pasta is tender but not soft (it will continue to soften slightly off the heat).
Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
Serve
Ladle the soup into bowls. Scatter fresh parsley over each, drizzle with a little extra virgin olive oil and top with grated Parmesan. Serve hot.
