3 tablespoons olive oil
3 garlic cloves, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
4 cups water
4 cups tomato sauce
1 cup white beans (cooked)
15 oz/375g green beans (fresh or frozen beans, cooked)
1 teaspoon dried oregano
2 teaspoons dried basil
½ teaspoon non iodised salt and pepper
Half a cup of small pasta

Sauté garlic and onion in large stock pot for about 8 minutes. Add celery and carrots and cook for a further 4 minutes. Add water and tomato sauce and bring to boil, stirring frequently. Reduce heat and add white beans, green beans and spices. Simmer 30-40 minutes. Cook pasta and drain. Add to soup. Freeze into smaller portions for easy reheating.