Ingredients (Serves 4-6)

• 2 medium carrots, peeled
• 1 tbsp olive oil
• 1 medium onion, peeled and chopped
• 1-2 cloves garlic, finely chopped
• 3 sticks celery, trimmed and diced small
• 1.8ltr/3pt vegetable stock
• 1 x 410g can chopped tomatoes
• 100g/4oz fine green beans
• 2 x 410g cans haricot beans, rinsed and drained
• 50g/2oz small pasta shapes such as macaroni
• Salt and freshly ground black pepper
• Small handful fresh basil leaves, shredded
• Shavings of fresh Parmesan, plus extra to serve (optional)

Chop the carrots into 1cm/1⁄2 in dice. Heat the oil in a large pan, add the onion and cook over a medium heat for 3-4 minutes to soften then add the garlic, celery and carrots and cook for 5 minutes.

Add the stock and tomatoes, bring to a simmer, cover and cook for about 20 minutes.

While the soup is cooking, trim and cut the green beans into 4cm/1⁄2 in lengths. Add the haricot beans and the green beans to the soup with the dried pasta and cook for 8 minutes until the pasta is cooked.

Season to taste, then stir in the shredded basil and serve spooned into bowls and garnished with Parmesan shavings and a good grinding of black pepper. Serve with extra Parmesan shavings alongside, if liked.