[adapted from recipe by Hima of SnackORama]

INGREDIENTS

1 large or 2 smaller carrots (sliced)
1 large onion (chopped)
1 large or 2 smaller courgettes / zucchinis – 400g (sliced)
400g tin of plum tomatoes (chopped tomatoes can be also used)
2-3 handfuls of fresh / frozen green beans
3 garlic cloves (chopped finely)
¾ cup egg conchigliette (mini shell shape pasta)
420g tin of butter beans or other white beans (drained)
2 litres of hot water
3 vegetable cubes (10g each)
2 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tbs olive oil
salt – optional
black or rainbow peppercorns
40-50g grated parmesan to sprinkle
fresh bread rolls to serve

METHOD

On the bottom of large pot heat the oil, add garlic, onion and saute until translucent. Add carrots, tomatoes, water, cubes, pasta, green beans, butter beans, basil, oregano and thyme. Cook covered over medium fire until vegetables are cooked. Season with freshly ground pepper and optionally with salt.
Share to the plates, sprinkle with parmesan and serve serve with fresh bread rolls on a side.

Serve 4-5 people.