Pasta and bean soup Pasta e fagioli

Ingredients

• 90ml/3¼fl oz extra virgin olive oil, plus extra to serve
• 1 onion, peeled, chopped
• 2 garlic cloves, peeled, chopped
• ½ tsp dried chilli flakes
• 600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
• 3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
• Salt and freshly ground black pepper
• 1 litre/1¾ pints chicken or vegetable stock, preferably home-made
• 80g/2¾oz dried pasta, such as penne
• 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
• 2 fresh bay leaves
• 50g/2oz freshly grated parmesan
• 1 large or 2 small very ripe tomatoes, finely chopped

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