Tuscan style pasta and bean soup

1tsp Olive Oil

1 large onion chopped

1 celery stick chopped

1 courgette chopped

1tbsp rosemary finely chopped

2 gloves garlic chopped
2 tbsp Tomato puree

2 tins chopped tomatoes

1 chicken stock cube

100g farfallini (although any little pasta shapes would be fine)

410g cannellini beans tinned

Sweat the onion & celery in the oil for approx 10 mins. Add courgette, rosemary and garlic cook for further 5 mins. Stir in tomato puree, chopped tomates and 700ml boiling water. Crumble in stock cube. Simmer for 15 mins. Meanwhile cook the pasta (al dente). Add the past and beans to the soup and warm through for a further 5 mins. Serve with fresh crusty bread and sprinkle with cheese