Gently soften the onion in the heated oil. Stir in the garlic. Add the tomato, with juice, tomato paste and a little seasoning.

Half cover then simmer for 10 minutes. Add the beans and stock. Simmer fairly briskly, half covered, for another 20 minutes.

Stir in the cooked pasta then check seasoning. If necessary, heat through. Serve sprinkled with Parmigiano Reggiano and drizzled with olive oil.

Cook’s tips: If a thinner soup is preferred, add a little more stock.

Try canned organic chickpeas or lentils instead of beans, and crumbled organic feta instead of Parmigiano Reggiano.

Substitute whole-wheat spaghetti, penne or linguine for fusilli.

Per serving: 1751.8kJ, 13.9g protein, 19g fat, 52.1g carbs

TASTE’s take:

Fresh organic chicken and vegetable stocks form the basis of these robust one-pot winter soups and broths.