Method
- Heat a little oil in a large saucepan. Add garlic, onion, carrot and celery and cook for 2 to 3 minutes.
- Add pasta, stock, water and bay leaves (if using) and bring to the boil. Reduce heat and gently simmer for 10 to 15 minutes.
- Add canned tomatoes, cannellini or kidney beans, frozen green beans, oregano and basil. Cook for another few minutes.
- The soup is ready when the pasta is tender and the soup is hot. Remove from the heat.
- Serve in bowls with wholegrain toast.
Notes
Try adding 2 cups shredded cabbage or silverbeet when in season (add at the same time as the pasta).
Last reviewed
