Comforting Cannellini Bean and Veggie Soup

For the soup:

1.Heat the garlic, onion and oil in a large saucepan for 5 minutes or until brown and soft

2.Mix in the carrots, celery, potato, rosemary, thyme and salt and pepper. Mix and let heat for another 5 minutes.

3.Add the stock, beans and pasta. Cook for another 10 minutes.

4.Add the parsley and spring onions and simmer for another 5 minutes.

For the pistou sauce:

1.Blitz all the ingredients in a blender or food processor.

2.Serve with a tablespoon of the pistou in a bottom of a bowl and soup on top. It gives the best burst of flavours as you eat!