Serves 4–6
Preparation time 15 minutes
Cooking time 55 minutes
2 tablespoons olive oil
1 onion, thinly sliced
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, peeled
1 potato, peeled and diced
125 g (4 oz) shelled peas or broad beans, defrosted if frozen
1 courgette, diced
125 g (4 oz) French beans, trimmed and cut into 3.5 cm (1½ inch) pieces
125 g (4 oz) plum tomatoes, skinned and chopped
1.2 litres (2 pints) vegetable stock
75 g (3 oz) dried small pasta shapes
10 basil leaves, torn
salt and black pepper
To serve
freshly grated Parmesan cheese
extra virgin olive oil
toasted country bread
Heat the olive oil in a large, heavy-based saucepan over a low heat, add the onion, carrots, celery and garlic cloves and cook, stirring occasionally, for 10 minutes. Add the potato, peas or broad beans, courgette and French beans and cook, stirring frequently, for 2 minutes. Add the tomatoes, season with salt and pepper and cook for a further 2 minutes.
Pour in the stock and bring to the boil. Reduce the heat and gently simmer for 20 minutes until all the vegetables are very tender.
Add the pasta and basil to the soup and cook, stirring frequently, until the pasta is al dente. Adjust the seasoning before garnishing with a scattering of grated Parmesan and a drizzle of extra virgin olive oil. Serve with some toasted country bread.
For Parmesan toasts, to serve with the soup, toast 4–6 slices ciabatta on one side only, then brush the other side with 2–3 tablespoons olive oil and sprinkle with chilli flakes and 2 tablespoons freshly grated Parmesan. Grill under a preheated medium grill until golden and crisp.