A thick and chunky Italian minestrone soup made with finely chopped vegetables, cannellini beans and ditalini or macaroni pasta. Serve piping hot, topped with plenty of coarsely grated Parmesan cheese.
Transfer the beans into a large saucepan and cover completely with cold water; bring to the boil and simmer for 1 hour.
Heat oil in a pan over medium heat; stir in celery, carrot and garlic until softened, about 2 or 3 minutes. Stir in tomato puree and stock cube until dissolved; add mixture into saucepan with beans and stir well. Add pasta and simmer for 8 to 10 minutes.