INGREDIENTS

Olive oil
1 brown onion, finely chopped
2 stalks celery, chopped
2 carrots, chopped
2 zucchinis, chopped
2 cloves garlic, crushed
3 cups reduced-salt veggie stock
2 x 400g cans reduced-salt diced tomatoes
1/2 cup macaroni
400g can no-added-salt borlotti or kidney beans, rinsed
50g green beans
1/2 cup chopped flat-leaf parsley
30g shaved parmesan, to serve

HOW TO

1. Spray a large saucepan with oil and place over medium heat. Add onion, celery, carrot and zucchini and cook, stirring, for 5 minutes. Add garlic and cook another 1–2 minutes.
2. Add stock, tomatoes, pasta and 2 cups water and stir well. Bring to the boil, then reduce heat to a simmer. Cook, stirring occasionally, for 10 minutes.
3. Add borlotti and green beans. Cook, stirring, for 1–2 minutes, until pasta is tender. Garnish with parsley and parmesan.