Ingredients

• 2 carrots, peeled and cut into 5mm cubes
• 4 celery sticks, cut into 5mm cubes
• 1 baking potato cut into 1cm cubes
• 2 oniones, peeled and roughly chopped
• Garlic oil
• 2.5 litres vegetable stock made with 3 stock cubes
• 2 courgettes cut into 5mm cubes
• 1x 400g tin cannelinni beans, drained
• 150g conchigliette (soup pasta)
• Pepper
• Sprinkle parsley

Method

1. Chop the carrots, celery, potatoes and onions. Place in a large saucepan and fry with the garlic oil over a medium heat for 5-10 minutes until softened and starting to turn golden brown.
2. Add the vegetable stock, courgettes, and cannelinni beans. Simmer for 15 minutes.
3. Add the pasta and a couple of grinds of pepper. Cook for a further 6 minutes or until the pasta is done.
4. Serve with parsley sprinkled over the top, and fresh slices of garlic ciabatta.

Made approx. 7 portions.