INGREDIENTS

• 2 Tbsp (30ml) olive oil
• 2 onions, roughly chopped
• 4 sticks celery, sliced
• 6 carrots, sliced
• 4 cloves garlic, grated
• 8 sprigs fresh thyme
• 1 large packet (100g) tomato paste
• 5-6 cups (1.25-1.5L) vegetable or beef stock
• 1 can (400g) chopped and peeled tomatoes
• Salt and milled pepper
• 1 cup (150g) pasta (like alphabet pasta or macaroni)
• 1 packet (300g) green beans, sliced into 2cm pieces
• 6 baby marrows, roughly sliced
• ½ packet (150g) Swiss chard or kale, shredded
• 1 can (400g) cannellini beans, drained and rinsed
• Grated parmesan, for serving
• Buttered sourdough bread or crusty rolls, for serving

METHOD

1. Heat oil in a pot and brown onions, celery and carrots.
2. Add garlic and thyme and fry for a minute.
3. Add tomato paste and cook until sticky.
4. Pour in stock and tomatoes.
5. Season and simmer for 10-15 minutes.
6. Add pasta, green beans and marrows, and cook for 8 minutes.
7. Stir in Swiss chard or kale and cannellini beans and heat through. Season
8. Serve soup topped with parmesan and with sourdough bread or rolls on the side.