Italian vegetable soup
Ingredients
- 2 each of onion and carrots, chopped
- 4 sticks celery, chopped
- 1 tbsp olive oil
- 2 tbsp sugar
- 4 garlic cloves, crushed
- 2 tbsp tomato purée
- 2 bay leaf
- few sprigs thyme
- 3 courgettes, chopped
- 400g can butter beans, drained
- 400g can chopped tomatoes
- 1.2l vegetable stock
- 100g Parmesan or vegetarian equivalent, grated
- 140g small pasta shapes
- small bunch basil, shredded
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