Tuscan bean and sun-dried tomato soup

1 onion, chopped
2 garlic cloves, crushed, or 2 teaspoons garlic puree
1 celery stick, sliced thinly
1 small carrot, chopped finely
1 tablespoon olive oil
4 sun-dried tomatoes, soaked in hot water, then drained and chopped
400 g (14 oz) canned chopped tomatoes
1 litre (1 3/4 pints) vegetable stock
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
425 g (15 oz) canned borlotti or pinto or red kidney beans, drained
60 g (2 oz) small quick-cook pasta shapes or macaroni
salt and freshly ground black pepper
To serve:
1 tablespoon grated fresh parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Time: 25 min

1. Mix the onion, garlic, celery and carrot in a large saucepan with the olive oil and 3 tablespoons of water. Heat until sizzling, then cover and turn the heat down to very low. Cook for about 10 minutes, shaking the pan occasionally.
2. Add the sun-dried and canned tomatoes, stock and herbs.
3. Bring to the boil, then simmer for 10 minutes. Stir in the beans and pasta, return to the boil and cook for a further 5 minutes until the pasta is softened.
4. Check the seasoning and serve hot sprinkled lightly with the cheese and parsley (if using).