1 tablespoon Napolina Olive Oil
1 large onion, chopped
1 celery stick, chopped
1 courgette, chopped
1 tablespoon finely chopped fresh rosemary leaves
2 garlic cloves, crushed
2 tablespoons Napolina Double Concentrate Tomato Purée
2 x 400g cans Napolina Chopped Tomatoes
1 vegetable stock cube
100g Napolina Conchiglie Pasta
1 x 400g can Napolina Cannellini Beans or Butter Beans, drained
Napolina Grated Cheese, to serve
Heat the oil in a large pan and sweat the onion and celery for 10 minutes.
Add the courgette, rosemary and garlic and cook for a further 5 minutes.
Stir in the tomato purée, tomatoes and 700ml boiling water.
Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat.
Meanwhile, cook the pasta in a pan of salted water for 5 minutes only. Drain well.
Add the pasta and beans and warm through for a further 5 minutes.
Ladle the soup into bowls, sprinkle with the grated cheese and serve with some fresh bread.