MINESTRONE

Peel and finely chop 1 large onion ( 200gm ). Peel and dice 1 large carrot (180 gm ), 2 trimed celery sticks ( 300gm ). Now heat 1 tbs of rice bran oil in a large saucepan over a medium heat and add 2 tbs of minced garlic and the chopped onion Cook until the onion is transclucent and the garlic aromatic . Add the carrot and celery . Cook stirring for 5 minutes . Add 2 tbs of tomato paste and continue stir through over a medium heat . Add 500ml of chicken stock , 1 x 400 gm can of diced tomatoes and 375 ml of water . Bring this mix to a slow simmer. Meanwhile drain and rinse 1 x 400gm can of cannellini beans , adding to them to the saucepan with 180 gm of small pasta shells . Continue to simmer until the pasta is just cooked . If you have the time , cool the minestrone and refrigerate overnight . Soup needs time to develop flavour . Serve soup sprinkled with oregano leaves .