Minestrone soup

1 carrot, diced
1 red onion, diced
3 cloves of garlic, chopped
200ml vegetable stock
100g tinned cannellini beans, drained & rinsed
200ml passata
150g Loprofin Fusilli
Fresh basil, to garnish

1. Add the carrot, onion and garlic to a saucepan with the stock and simmer for 30 minutes until soft.
2. Add in the beans and passata and bring back to a simmer before adding the Loprofin Fusilli and simmering for 15 minutes until al dente.
3. Add a little more hot water or stock if there is not enough liquid to cover the cooking pasta.
4. Season to taste. Serve in bowls with some fresh basil and Loprofin Part Baked Rolls, if desired.
5. Leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.