A healthy and warming snack or meal for the cooler months.
Heat oil in a large saucepan and add onions. Cook over medium-high heat for 5 minutes until golden brown. Add carrot and celery and cook for 5 minutes or until starting to soften.
Add garlic, bay leaf, passata, stock and pasta and bring to the boil. Cover and cook for 15 minutes over low heat, stirring occasionally until pasta is almost cooked.
Add zucchini, green beans and kidney beans and cook, covered, for 5-10 minutes until green beans are just tender.
Serve with a little grated parmesan, freshly chopped parsley and black pepper.
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