Minestrone soup

Instructions

1. Cook the pasta according to the pack instructions, then drain and set aside.
2. Meanwhile, spray a large non-stick saucepan or casserole pan with low-calorie cooking spray and put it over a medium heat. Add the leek, red onion, carrot, celery and red peppers, cover and cook for 5 minutes. Add the garlic, rosemary, bay leaves and oregano and cook for 5 minutes more.
3. Crumble in the stock cubes and add the tomato purée, passata and 500ml hot water, then bring to the boil. Reduce the heat to low and cook for 15 minutes, still covered.
4. Stir in the beans and pasta and return to the boil. Discard the bay leaves, season to taste and scatter over the basil to serve.