Minestrone di Verdure (Italian Vegetable and Bean Soup)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 large Carrot
• 2 pieces Celery
• 1 medium Courgette
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Canned chopped tomatoes
• 900 ml Vegetable stock
• 400 g Cannellini beans
• 90 g Pastina

1. Warm 1 tbsp of the olive oil in a large pot over a medium heat. Add the onion, carrot and celery, then cook for 8 to 10 minutes, stirring often, until softened but not browned.
2. Stir in the courgette, salt and pepper, and cook for 2 minutes. Add the tomatoes and cook for 2 minutes more to take the raw edge off.
3. Pour in the vegetable stock and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the cannellini beans and bring back to a simmer. Add the pastina and cook for 8 to 10 minutes, stirring regularly, until the pasta is tender and the soup has thickened slightly.
5. Remove from the heat and let the soup stand for 3 to 5 minutes so it settles and thickens a touch more. Taste and adjust with a little more salt and pepper if needed, then serve with the remaining olive oil drizzled over each bowl.

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