3 tbsp olive oil
2 celery stalks, sliced
2 leeks, sliced
2 carrots, chopped
2 garlic cloves, crushed
300g potatoes, diced
1.5lt boiling water or stock
Sea salt and pepper
50g small maccheroncini or dried soup pasta
400g canned chopped tomatoes
1 tbsp tomato paste
400g tinned borlotti beans, rinsed
200g silverbeet leaves, roughly chopped
2 zucchini, roughly chopped
2 tbsp pesto
2 tbsp grated parmesan

Read more: http://www.smh.com.au/lifestyle/cuisine/vegetarian...