1 medium onion, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 tbsp olive oil
2 cloves garlic, chopped
Pinch of chilli flakes
4 sprigs fresh rosemary, finely chopped
400g can chopped tomatoes
850ml hot vegetable stock
400g can borlotti beans, drained
60g small pasta shapes
1. Put the onion, carrots and celery into a large pan with the olive oil. Add the garlic, chilli flakes and rosemary. Cook for 10 minutes, until the vegetables have softened.
2. Add the chopped tomatoes and vegetable stock to the pan, bring to the boil, then add the beans and pasta shapes. Reduce the heat and simmer for 10 minutes.
3. Ladle into 4 bowls and serve. If you like, you can add 1 tsp pesto to each bowl, to pep up the flavour.