Serves 6


1.5 litres of miso soup or vegetable stock
200g tomatoes, skinned and roughly chopped
175g new potatoes, sliced
175g spring cabbage, shredded finely
175g small carrots, sliced
175g courgettes, chopped
175g green beans cut into 1 cm pieces
50g fresh peas, shelled
4 tender celery sticks, finely sliced
2 leeks, thinly sliced
1 large onion, finely chopped
1 clove garlic, chopped
1 bay leaf
2 tablespoons olive oil
8 fresh basil leave sprigs
85g soup pasta, such as vermicelli
50g borlotti beans
50g dried cannellini beans
Sea salt and black pepper
Garlic croutons to serve

Soak the beans in water for a few hours than drain and rinse.

Heat the olive oil in a big saucepan, then add the onion, garlic and bay leaf and sauté for about 4 minutes. Add the carrots, celery and leeks and cook for 4 minutes. Add the drained beans and sauté for another 4 minutes. Add the courgettes, green beans and peas and sauté for another 4 minutes. Add the water, miso soup or vegetable stock with the tomatoes, cabbage and potatoes and bring to the boil. Cover and simmer gently for 90 minutes until the beans are tender. Season to taste. Add in the pasta and basil and cook for a further 15 minutes until the pasta is cooked. Serve with garlic croutons.