240gtinned cannellini beans(one standard tin) drained and rinsed
1.5litres vegetable stock
150gsmall dried pasta shapes
salt and pepperto taste
handful of chopped parsley
vegan Parmesan cheese alternativeoptional
bread or croutonsoptional
Heat the olive oil over a medium heat in a large saucepan. Add the chopped onion, celery and carrots, cover the pan with a lid and sweat for 10 minutes until softening.
Add the garlic, stir and cook for a few minutes, then add the chopped courgettes, peppers and green beans. Add a teaspoon of dried oregano and stir well. Cook for five minutes.
Pour in the tinned tomatoes, beans and 1 litre of the vegetable stock. Bring to the boil, then cover and simmer for 30 minutes until the vegetables are tender. Stir occasionally, adding more stock if needed.
Add the pasta shapes and frozen peas and cook for 10 minutes, or until the pasta is done. Season with salt and pepper to taste.
Stir in the chopped parsley and serve with grated vegan parmesan alternative and croutons or bread if desired.
Nutritional information is approximate and is intended as a guide.