Ingredients
- 2 tbsp olive oil
1 large onion (diced)
2 large carrots (diced)
1 large courgette (diced)
2 tbsp garlic (minced)
1 tsp ginger (minced)
salt and pepper
400g (1 can) chopped tomatoes
500 ml vegetable stock
2 tsp Italian seasoning
400g (1 can) white beans (rinsed)
400g (1 can) kidney beans (rinsed)
350g green beans (chopped)
80g soup pasta (or orzo)
2 handfuls baby spinach leaves
1 handful chopped parsley
Directions
Step 1
Start by sautéing the carrot, onion and courgette in hot oil until partially cooked. Add the garlic and ginger and sauté gently. Add the tomatoes and cook for around 5 mins. Add the vegetable stockand Italian seasoning to the pot. Bring to a simmer.
Step 2
Add all 3 beans and the pasta to the pot. Simmer for 10-15 minutes until the pasta and vegetables are tender. Season the soup with salt and pepper. Stir in the spinach leaves and parsley and cook for 2-3 minutes.
Step 3
I like to serve this with loads of Parmesan cheese grated on top and croutons.