3 tablespoon olive oil
1 medium-size onion, finely chopper
1 garlic clove, crushed
2 celery stalks finely sliced
1 carrot, finely diced
1 tablespoon tomato paste
5 cups beef stock
1 (15 ounce) can red kidney beans, drained
3 ounces pasta shapes
4 ounce frozen peas
salt and pepper
Heat oil in a large saucepan. Add onion, garlic, celery and carrot. Stir and cook gently 5 minutes. Add tomato paste stock and beans. Bring to a boil and simmer 10 minutes. Add pasta and peas and cook another 7 minutes or until pasta is just cooked. Season with salt and pepper.
Makes 4-6 servings