Pasta E Fagioli

4 Tblsp olive oil (I don’t think I used that much)
1 med onion, diced
I carrot, diced 1 cm
1 celery stick with leaves, diced 1 cm (or smaller also works)
1 clove garlic, peeled
300 g penne or similar
400 g can peeled tomatoes
1 Tblsp tomato paste (I omitted as didn’t have)
1 litre veg stock
400 g can borlotti beans (don’t drain)
2 Tblsp coarsely chopped Italian parsley
handful fresh basil or sage leaves
salt and freshly ground black pepper (salt not needed when using 500ml box stock + veg stock cube for remaining 500 ml)

Heat 2 Tbsp olive oil in large saucepan and add onion, carrot, elery, garlic and sage (if using basil instead, add it at the end). Saute for 2 mins, then stir in dried pasta and keep stirring for 2 more mins. Mix in the tomatos and the tomato paste if using. Bring stock to boil in another pan. When the liquid has evaporated from the vegetables stir in hot stock. Cover and simmer for 15 mins, stirring from time to time, or until pasta is al dente. Stir in the beans with their liquid. Cook until heated through then season to taste. Mix in the remaining olive oil (I forgot to do this), the parsley and the basil if using.