3/4 cup Cannellini Beans

2 Red Onions (Finely Chopped)

2 Carrots (Peeled & Grated)

2 Celery Stalks (Finely Sliced)

3 Large Tomatoes (Roughly Chopped)

1L Vegetable Stock

1 Bay Leaf

1 Rosemary Sprig

2 Courgettes or 1 Zucchini (Diced)

100g Green Beans (Trimmed & Cut into 2cm Lengths)

60g Small Pasta Shells

2T Tomato Paste

Method

Saute onion, carrot and celery for 5 minutes or until onion is soft.

Add the cannelini beans, tomato, stock, bay leaf and rosemary sprig and 2 cups of water. Bring to the boil, reduce heat and simmer for 40 minutes.

Add courgettes, green beans, pasta and tomato paste and cook for a further 30 minutes or until pasta is tender.

Notes

For a higher fat version, add sliced pancetta when sauteeing onion and serve with parmesan croutons.

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