Ingredients
2 tbsp olive oil
2 cloves garlic, peeled and finely chopped
1 carrot, diced
2 potatoes, peeled and diced
1 celery stick, diced
1 large tomato, peeled, de-seeded and diced
2 pint/1.2 litre chicken stock
375g/13oz cannellini or borlotti beans from a can, rinsed and drained
200g/7oz munnezzaglia or tubettini pasta
1 small chilli pepper, finely chopped
2 fresh basil leaves
salt and freshly ground pepper
1 tbsp virgin olive oil

Method
1. Heat the oil and fry the garlic for one minute. Add the vegetables and toss well. Pour in the stock, bring to the boil and simmer for five minutes.
2. Add half of the beans. Mash the remaining beans in a bowl with the back of a fork, then add to the stock. Add the pasta, chilli and basil.
3. Cook gently for another eight minutes, stirring from time to time to prevent the mixture sticking.
4. Skim the soup to remove any scum. Season, to taste, with salt and freshly ground black pepper and serve in bowls with a drizzle of virgin olive oil on top.