This hearty soup is full of comfort and takes full advantage of the late-season, cheap tomatoes available right now. As for canned beans, they are pure nourishment – affordable, varied, and yummy.  

Makes 8-10 servings    

Ingredients   

• 4 tablespoons olive oil    
• 1 medium onion, diced   
• 2 carrots, diced   
• 2 stalks celery (or small bulb fennel), chopped    
• 2 litres water   
• 4-6 fresh tomatoes, grated (see note)    
• 1 x 420g can crushed tomatoes   
• 1 bay leaf    
• 5 handfuls of dried pasta shells or macaroni    
• 2 x 400g can mixed beans, drained and rinsed    
• salt and pepper to taste – use plenty of each   
• chopped parsley to serve    
• crusty bread to serve    

Method 

1. In a large pot, heat the oil and sauté the onion, carrot, and celery for 5–10 minutes or until softened.    
2. Add water, fresh and canned tomatoes, and bay leaf and gently bring to the boil, then simmer for 15 minutes. 
3. Add the pasta and continue cooking until the pasta is almost cooked —about 12 minutes— before adding in the beans to heat through. 
4. Season with salt and pepper to taste and add more water to thin if you feel it needs it. 
5. To serve, garnish with chopped parsley and serve with lovely crusty bread.    

Nici’s Notes:    

• Use a box grater to grate fresh tomatoes – you will end up with a lovely pulp and the skin leftover which can be chopped and added to the soup.   
• Add chopped chorizo or bacon to enrich.    
• Serve with grated cheese on top.    
• Feel free to add frozen vegetables like peas, corn, etc.     

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