Tomato, Basil and Cannellini bean soup

A veggie soup that's quick to make and great for a winter lunch paired with an Agathe Patisserie baguette.

Ingredients

• 1 tablespoon garlic infused oil
• 1 leek (green part only)
• 2 carrots (diced)
• 6 stalks celery (diced)
• 1 red capsicum (diced)
• 1 zucchini (diced)
• 8 roma tomatoes (halved)
• 2 tablespoons of tomato paste
• 1/4 cup risoni
• 4 bay leaves
• 1 bunch basil
• 1/4 bunch parsley
• 2 litres vegetable stock
• 1 can cannellini beans (drained)
• Sea salt and cracked pepper to taste

Method

In a moderate oven, roast the tomato halves, capsicum and zucchini. Heat the oil in a large saucepan and place sliced leek and bay leaves in for 2 minutes followed by the carrots and celery until soft, stirring now and then. Season with salt and pepper. Add the roasted vegetables and stir. Pour in the stock, stir in the tomato paste and add the basil and parsley, risoni and beans and simmer for 20 minutes until the carrot is soft and the risoni is cooked. Serve with crusty bread and parmesan cheese (if you like it).