Ingredients

• 2 teasp olive oil
• 85g/3oz diced pancetta or bacon
• 400g can chopped tomatoes with basil
• 1.2 litres/2 pints vegetable stock
• 225g/8oz frozen stew pack of vegetables
• 50g/2oz macaroni
• 100g/4oz fine beans, trimmed and halved
• 410g can cannellini beans, drained and rinsed
• 1 tablesp green pesto
•   coarsely ground black pepper
•   grated parmesan cheese, to serve
• 1 pkt crispy soup croutons, to serve

Method

1. Heat oil in a large pan, add the pancetta/bacon and fry for 2-3 mins until golden and crispy.
2. Add the tomatoes, stock and frozen vegetables to the pan, bring to the boil and add the macaroni. Reduce heat and cook for 5 mins.
3. Add both the fine beans and cannellini beans and cook for 5 mins more until all the ingredients are tender.
4. Stir in pesto and season with pepper.
5. Serve scattered with parmesan and croutons.