Italian Pasta And Bean Soup - cooking recipe

Ingredients

200 g macaroni
400 g carrots, peeled and sliced
300 g celery, sliced (also chop some of the leaves)
500 g tomatoes, diced
1 None onion, peeled and diced
2 tbsp + 100ml olive oil
1.5 litres vegetable stock
100 g parmesan cheese, finely grated
2 cloves garlic, peeled and chopped finely
2 cans (425ml) white beans, drained

Preparation

Cook the macaroni in boiling salted water according to the package directions. Drain and set aside.
Heat 2 tbsp of the oil in a large saucepan on medium heat. Cook the carrots, celery and onion for 5 mins. Add the tomatoes and stock. Season to taste. Bring to a simmer. Reduce heat to low; cover and simmer for 10 mins or until the vegetables are softened.
For the garlic paste, mix the Parmesan cheese, garlic and remaining 7 tbsp oil with an electric mixer until smooth. Set aside.
Add the pasta and beans to saucepan and return to a boil. Serve the soup sprinkled with celery leaves. Serve with the garlic paste on the side with warm ciabatta.