2 x 400g cans whole peeled tomatoes
1 medium onion, diced
300g courgettes, diced
250g carrots, diced
150g broccoli florets
1 red pepper, diced
1 can butter beans, drained
200g fideo pasta or spaghetti snapped into small pieces
1 litre vegetable stock
1 tbsp (15ml) whole black peppercorns
1 tbsp grated parmesan cheese
3 bay leaves
½ tsp dried oregano
1 tbsp olive oil
Heat a large pot and add the olive oil.
Add the onions and fry until soft.
Add the courgettes, carrots, broccoli, peppers and stir.
Add the tomatoes, oregano, peppercorns, bay leaves and vegetable stock.
Cover and simmer for five minutes.
Add the pasta and cook for 8-10 minutes.
Add the butter beans, and cook until the beans are warmed through.
Serve with parmesan sprinkled on top.