Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil (or use olive oil cooking spray)
  • 1 onion (finely diced)
  • 3 leeks (white parts only, finely diced)
  • 2 celery stalks (finely diced)
  • 3 carrots (finely diced)
  • 2 bay leaves
  • 1 tsp salt
  • 400 g | 14 oz can cannellini beans (drained and rinsed)
  • 400 g | 14 oz tin chopped tomatoes
  • 1 litre | 4 1/4 cups vegetable stock
  • 60 g | 2 oz small pasta shapes (I used stellini)
  • 4 tbsp finely chopped fresh flat-leaf parsley
  • 1 tbsp lemon juice (or to taste)
  • freshly grated Parmesan (optional )
  • Salt and pepper to season

Instruction

  • Heat the olive oil (or use a cooking spray) in a large saucepan. Add the onion, leeks, celery, carrots, bay leaves and salt. Cook over medium-low heat, stirring occasionally for 10 minutes.
  • Add the beans, chopped tomatoes and vegetable stock. Season with salt and pepper and bring to the boil.
  • Reduce the heat, partially cover the pot with a lid and simmer for 25 minutes.
  • Add your pasta and simmer for whatever the recommended cooking time is. If the liquid has reduced too much you may need to add some hot water.
  • Remove the bay leaves. Stir in the lemon juice and parsley. Taste and adjust the seasoning if needed.
  • Serve hot, sprinkled with the cheese and some croutons if you like.