A cost effective, all year round soup that requires a little time to prepare but is a good bulk production. This is a hearty, quick Italian soup, brimming with vegetables, beans and a little pasta.

Hints and Tricks: When made in advance, the soup will thicken due to the beans and pasta starches when it cools. Just add water when re-heating. Perfect for freezing.

Serves 4, Prep: 15 mins - Cook: 20 mins = Total: 35 mins

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Ingredients:

1 tbsp. sunflower oil (rapeseed/olive oil too)

1 medium onion diced (1 cm cubes)

1 lrg carrot diced (1 cm cubes)

3 sticks celery sliced (1 cm cubes)

1 clove minced garlic

1 ½ tsp finely chopped fresh rosemary

1 med courgette diced (1cm cubes)

1 can chopped tomatoes

1 can cannellini beans, rinsed and drained

500ml Chicken Stock

100gms dry ditalini pasta (or spaghetti broken into 1cm small pieces)

¼ tsp black pepper

50gms chopped fresh flat leaf parsley

1 tsp freshly grated Parmesan cheese

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Directions:

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.

Stir in tomato sauce, beans and 2 ½ cups water. Add broth, courgette, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired