First rinse and prepare all your vegetables as above. Drain the tinned tomatoes (reserve the liquid for another recipe) and gently rinse under some water.Heat the olive oil in a large pot. Add the chopped onion, carrots and celery, sauté for 5 minutes.Add the baby marrow, green beans and potatoes, continue sautéing for another couple of minutes.Pour in the stock (the vegetables should be completely covered by the stock – top up with more water if needed.)Add the chopped tomatoes and season with salt and pepper (not too much, as the stock may already be quite heavily salted.)Give everything a gentle stir to combine and bring to the boil. Reduce the heat to a steady simmer, cover and cook for 2 hours, adding more water if needed.Using a hand blender, give the soup a couple of light pulses (don’t over do it, you just want to give the soup some body). Taste for seasoning and adjust accordingly.Add the pasta and cook another 20 minutes. Stir the soup regularly, as the pasta tends to stick to the bottom of the pan.Serve with a drizzle of olive oil, some extra black pepper and, if you fancy it, some freshly grated Parmesan or Pecorino cheese.Note: Add some lightly browned chorizo as part of the final garnish.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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