|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Celery sticks||2 , thinly sliced|
|Baby carrots||8 Ounce, thinly sliced (225 g)|
|Vegetable stock||2 Pint (1.2 litres)|
|Runner beans||8 Ounce, thinly sliced (225 g)|
|Plum tomatoes||2 , roughly chopped|
|Small pasta shapes||2 Ounce (50 g)|
|Chopped basil||2 Tablespoon|
1. Heat the oil in a large pan, then gently cook the onion and garlic for 3 mins until softened. Add the celery and carrots and saute for a further 2 mins.
2. Add the stock, beans, tomatoes and pasta, then bring to the boil. Simmer for 12 mins until the pasta and vegetables are tender.
3. Stir in the basil, then season to taste. Divide into bowls and serve immediately.