Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 tablespoon crushed red peppers (or less)
• 1×14 ounces can of diced tomatoes
• 1×15 ounces can red kidney beans, drained and rinsed
• 1×15 ounces can cannellini beans, drained and rinsed
• 4-5 cups vegetable broth.
• Salt and pepper
• About 4-5 ounces of uncooked spaghetti broken into small pieces

Method:

Heat the olive oil in a large pot over medium heat. Add the onions carrots and celery and continuing cooking until they are soft for 8-10 minutes before adding the garlic and cook for another couple of minutes more.

Add 1 teaspoon of salt (more or less to your preference), ¼ teaspoon black pepper and the crushed red peppers and mix well.

Toss in the tomatoes, beans and 4 cups of vegetable stock and give everything a good stir before popping on the lid and simmering for about 30-45 minutes or until everything is tender.

Remove the lid and add the broken spaghetti and cook for another 6-8 minutes over a low heat (until pasta is cooked). The soup should be thick but if too much add more broth as needed.

Serve with a sprinkle of Parmesan cheese and homemade garlic bread