INGREDIENTS
1 tbsp
Olive Oil
1
Onion (finely chopped)
1/2
Large leek (finely chopped)
1/2 tsp
Garlic puree
1
Celery stick (finely chopped)
1
Large carrot (finely diced)
2 tbsp
Tomato puree
1 l
Vegetable stock
1 can
Crushed Tomatoes
1 can
(drained) (240g) Cannellini Beans
68 g
Small pasta
40 g
Peas