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Ingredients
Finely dice the celery, carrot + onion, then get a generous glug of olive oil into a saucepan on a medium heat.
Sauté the veg with a large pinch of salt until softened, then mince the garlic, add + fry until fragrant.
Finely chop the fresh herbs if using, then add with the tomato purée + chilli flakes, cooking out for a further 2-3 minutes.
Add a glass of white wine or a splash of vinegar to the pan for extra flavour, then cook off until evaporated.
Add the chopped tomatoes, beans, vegetable broth, then season with salt, pepper + sugar.
Bring to a boil, then lower the heat + simmer for 15 minutes until reduced + thickened.
Add the pasta, then cook until almost al dente.
Tear in the fresh basil, then ladle into bowls.
Finish with a swirl of olive oil, a good crack of black pepper, salt, parmesan if using, and more fresh basil, then enjoy!