Ingredients (Serves 4-6)
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.