Ingredients
Base
- 27 g olive oil
- 1 onion
- 2 clove garlic
- 2 carrots, peeled and cut into 1 cm dice
- 2 celery stalks, cut into 1 cm dice
Main
- 1 L vegetable
- 400 g tinned diced tomatoes
- 1 zucchini, cut into 1 cm dice
- 100 g green beans, trimmed and cut into 2 cm lengths
- 1 capsicum , cut into 1 cm dice
- 400 g tinned borlotti beans
- 80 g pasta shapes
- 1 bay leaf
- 1 g oregano
- 3 g salt
- 1 g black pepper
To serve
- 30 ml flat-leaf parsley
- Parmesan cheese, grated
- Extra virgin olive oil
Method
Build the base
- 1
Heat the olive oil in a large heavy-based pot over medium heat.
- 2
Add the onion, garlic, carrot and celery. Cook, stirring occasionally, for 5–6 minutes until softened and fragrant.
Build the soup
- 1
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.
- 2
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.
- 3
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).
- 4
Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
Serve
- 1
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.
