• 2 onions, chopped • 1 tsp Always Fresh Minced Garlic • 60 ml Always Fresh Spanish Pure Olive Oil • 2 tsp Tomato Tapenade • 4 slices pancetta, diced • 4 sage leaves • 3 stalks celery, diced • 4 carrots, diced • 2 zucchinis, sliced • 400g tin tomato pieces • 1 litre vegetable stock • Salt and pepper • 150g green beans, cut into pieces • 200g cooked pasta (such as pasta shells)
Heat the olive oil in a 4 litre saucepan.
Add the onions, garlic, tomato tapenade, pancetta and sage and cook over low heat for 5 minutes. Add the celery, carrot, and zucchini, cook for another 3 minutes.
Finally, add tinned tomatoes and vegetable stock, season with salt and pepper to taste and bring to the boil.
Turn down the heat and simmer for 5 minutes.
Add the pasta and beans and cook for 10 minutes.
Serve dolloped with extra tomato tapenade and fresh basil leaves.