Quick bean and pasta soup

1 Heat olive oil in a large pot. Add diced onion and cook over a medium-high heat until lightly browned. Dice the next 3 vegetables, adding each as it is prepared, then add stock and 1 cup water. Add beans and heat mixture to a simmer.

2 Stir in macaroni. Add bay leaves and rosemary (if using) and simmer for 20-30 minutes until vegetables and pasta are tender. If soup looks too thick, gradually add more water.

3 Add tomatoes and juice. Pour into bowls to serve or reheat when required.