Italian vegetable soup

Ingredients

Instructions

1. Gently cook the onions, carrots and celery in the oil in a large pan for
   20 minutes until soft. Splash in some water if they stick. Add the sugar, garlic, tomato puree, herbs and courgettes, and cook for
   4-5 minutes on a medium heat until they brown a little.
2. Tip in the beans, tomatoes and stock, then simmer for
   20 minutes. Add half of the cheese and the pasta and simmer for
   6-8 minutes until the pasta cooked. Sprinkle with basil and the remaining cheese and serve with hunky of crusty bread.

Nutrition

BBC Good Food: Low-fat Feasts