Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion
• 2 stalks of celery
• 2 medium carrots
• 3 garlic cloves
• 1 tomato
• 100 ml tomato passata
• 1 can of white beans
• 1 liter vegetable broth
• 100 g green beans
• 1 bay leaf, 2 allspice berries
• a pinch each of oregano and thyme
• 50 g small pasta
• fresh basil or parsley
• chili flakes
• grated Parmesan or yellow mozzarella

Preparation

1. In a pot with a thick bottom pour olive oil, add onion cut into cubes, chopped celery and peeled carrot sliced thin. Sauté ingredients, stirring frequently, for about 5-7 minutes.
2. Add garlic pressed through a garlic press and peeled tomato cut into cubes. Sauté stirring frequently for about 2 minutes.
3. Add tomato passata and beans from the can with their liquid, then pour in hot broth. Bring to a boil and check if salt needs to be added.
4. Trim the ends of the green beans, cut into pieces and add to the soup.
5. Season with freshly ground pepper, add bay leaf, allspice, oregano and thyme. Cover and cook for about 10 minutes.
6. Then add pasta and cook for another about 10 minutes until the pasta is tender.
7. Add chopped parsley or basil. Serve with grated Parmesan or mozzarella and chili flakes to taste.