Ingredients :
2 tsp of olive oil
2 cups of chopped onion
4 minced garlic cloves
1 chopped celery stalk
1 chopped medium carrot
1 tsp of minced oregano
1 tsp of minced basil
½ tsp of minced rosemary
½ tsp of black pepper
1 bay leaf
1 cup of chopped zucchini
5 cups of vegetable stock
2 cups of cooked beans
1 cup of dry pasta
2 cups of chopped tomatoes
Water, as required
Parsley
Method:
Sauté onion, bay leaf and garlic in olive oil for 5 minutes.
Add celery, carrot, basil, oregano and rosemary. Cover and simmer for about 10 minutes.
Add zucchini, vegetable stock and water. Cover and simmer for 15 minutes.
Add beans and simmer for 5 minutes.
Bring the soup to a boil and add pasta. Cook, stirring occasionally, until pasta is tender (7-10 minutes).
Stir in the tomatoes and serve, topped with Parsley and sprinkled with black pepper.
Your dish is ready to be served.
