Page 199 - CMC Recipe Book

Method
Wash and peel the onions & carrots.
Finely chop the onions, carrots and courgettes.
Heat the oil in a large saucepan on a medium heat. Gently fry the onions, courgettes and carrots for about 15mins until slightly softened.
Add the garlic and oregano and cook for a further 10 mins.
Drain the beans and add with the chopped tomato, tomato puree, vegetable stock and bay leaf. Season to taste. Bring to a simmer and cook for 30 mins.
Add the pasta and green beans and cook for a further 15 mins.
Ladle in to bowls and sprinkle with fresh pasta.
Serve with a chunk of crusty bread.