Vegetable minestrone

• 1 onion (chopped)
• 2 carrots (diced)
• 2 sticks celery (sliced)
• 2 cloves garlic (crushed)
• 1 × 400g tin chopped tomatoes
• 1 × 400g tin cannellini beans (drained and rinsed)
• 1 litre vegetable stock (from 2 stock cubes)
• 100 g small pasta shapes
• 1 tsp dried mixed herbs
• 1 tbsp olive oil
• salt and black pepper (to taste)

Method

1. 1Warm the oil in a large pan and cook the onion, carrots and celery for about 6 minutes until softening.
2. 2Stir in the garlic and dried herbs and cook for another minute.
3. 3Add the chopped tomatoes, beans and stock, then bring to a simmer.
4. 4Cook for 10 minutes, then add the pasta and simmer for a further 8 to 10 minutes until tender.
5. 5Season to taste and serve, with grated cheese or bread if you like.