Pasta and Bean Soup

Ingredients for  4  Servings

• 90ml

  Olive oil, plus extra to serve
• 1

  Onion, peeled, chopped
• 2

  Garlic cloves, peeled, chopped
• ½ tsp

  Dried chilli flakes
• 600g

  Mixed vegetables, chopped into 1cm cubes
• 3-4 Pinches

  Dried mixed herbs (such as rosemary, oregano and thyme)
• -

  Salt and freshly ground black pepper
• 1L

  Chicken or vegetable stock
• 80g

  Dried pasta, such as penne
• 400g

  Tin of beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
• 2

  Fresh bay leaves
• 50g

  Freshly grated Parmesan (or alternative vegetarian hard cheese)
• 1

  Large very ripe tomato, finely chopped

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat 60ml of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
2. Add all of the mixed vegetables (except peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
3. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
4. Add the stock, pasta, beans, bay leaves (and peas if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
5. Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml of olive oil until well combined.
6. To serve, spoon the soup into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.