½ small onion, finely chopped
½ leek, white part only, washed and finely chopped
1 tbsp vegetable oil
1 medium carrot, peeled and diced
½ celery stalk, diced
100g French beans, cut into 1cm pieces
1 potato, peeled and diced
1 tbsp fresh parsley, finely chopped
1 tbsp tomato puree
1.2 litre unsalted chicken or vegetable stock
3 tbsp frozen peas
50g mini small pasta shapes
Heat the oil in a saucepan and fry the onion and leek for 2 minutes, then add the carrot, celery, French beans, potato and parsley and sauté for 4 minutes.
Stir in the tomato purée and cook for 1 minute.
Pour over the chicken or vegetable stock and simmer, covered, for 20 minutes.
Add the frozen peas and pasta and cook for 5 minutes (check the packet instructions for the cooking time of the pasta.