Vegetable and bean soup with pasta

Ingredients (serves 4)

• Red kidney beans, cooked / tinned240 g
• Pasta (dry)120 g
• Tinned tomatoes400 g
• Courgette250 g
• Carrot150 g
• Onion100 g
• Green beans (frozen)150 g
• Olive oil15 g

Also: Garlic, basil, oregano, water (~1.2 l), salt

Method

1. Get ready: finely chop the onion and 2 garlic cloves, and cut the carrot and courgette into cubes. Drain and rinse the kidney beans.
2. Heat 1.5 tbsp olive oil (15 g) in a pot over medium heat. Fry the onion, carrot and garlic for 5 min until the onion is soft.
3. Add the tomatoes (400 g), courgette, frozen green beans and 1.2 l of water. Bring to the boil over high heat, then simmer over low heat for 15 min.
4. Add the kidney beans and pasta (120 g). Cook over medium heat for another 10 min until the pasta is soft. Stir now and then so it doesn't stick to the bottom.
5. Season lightly with salt and add basil and oregano. Taste and serve hot.