Vegetable Pasta Pistou Soup

- 1 diced Onion
- 3 cloves crushed Garlic
- 1 tbsp Olive oil
- 125g / 4.4oz chopped Green beans
- 2 diced Potatoes
- 3 diced Tomatoes
- 2 diced Courgettes/Zucchini
- 1 tsp Dried Italian herbs
- 1 litre / 4.23 cups Vegetable stock
- 420g / 15oz drained and rinsed Cannellini beans
- 100g / 3.5oz Small pasta
- to taste Salt
- to taste Pepper
- 1 cup Basil leaves
- 2 cloves peeled Garlic
- 2 tbsp Pine nuts
- 2 tbsp Olive oil

1. Cook 1 diced Onion and 3 crushed Garlic cloves in 1 tbsp Olive oil in a large pot over medium heat, stirring often.
2. Add 125g / 4.4oz chopped Green beans, 2 diced Potatoes, 3 diced Tomatoes, 2 diced Courgettes/Zucchini, and 1 tsp Dried Italian herbs. Pour in 1 litre / 4.23 cups Vegetable stock, combine, increase heat to high, and bring to a boil.
3. Once boiling, reduce heat to medium and cook for 5 minutes with a lid on.
4. Add 420g / 15oz drained and rinsed Cannellini beans and 100g / 3.5oz Small pasta. Stir and cook covered for 20-30 minutes until Potatoes and Pasta are cooked. Season with Salt and Pepper.
5. For pistou, blend or crush 1 cup Basil leaves, 2 peeled Garlic cloves, 2 tbsp Pine nuts, and 2 tbsp Olive oil into a paste.
6. Serve soup with a dollop of pistou or stir it in before serving.