WE CAN’T ALWAYS rely on the summer weather here in Ireland.

Even in May, sometimes the evenings will have a little nip in them, and what you need after a long day at work is something hearty and warming. That’s where this rustic, Italian-style soup comes in.

It’s simple to make, and even better, you can have it on the stove for tomorrow’s lunch or even freeze it for next week.

It’s ideal served with some crusty bread, Irish butter and a glass of red.

Ingredients:

• 1 onion
• 2 garlic cloves
• 200g celery
• 2 tablespoons Vita D’or Extra Virgin Olive Oil
• 2 tins Nostia Peeled Plum Tomatoes in Sauce
• 500ml Oxo Vegetable Stockcubes
• 1 tablespoon Nostia Double Concentrated Tomato Paste
• 1 teaspoon Kania Oregano
• Kania Salt & Pepper
• 1-2 teaspoon Granulated Sugar
• 1 tin Campo Largo Kidney Beans
• 200g Combino Penne Rigate
• Fresh Mixed herbs

Method:

1. Peel and chop the onion and garlic cloves.
2. Wash and chop the celery leaving the leaves for later use.
3. Fry the onions, garlic and celery in a little oil until they soften.
4. Add the tomatoes with sauce and vegetable stock to the pan.
5. Stir in the tomato puree, bay leaves and oregano.
6. Season with salt, pepper and sugar and bring to the boil.
7. Place a lid on the pan and leave to simmer for 15 minutes, and then remove the bay leaves.
8. Drain the kidney beans.
9. Bring a pot of salted water to a boil and add pasta.
10. Leave to boil for 11 minutes or until al dente.
11. Drain the pasta then add to the soup along with the beans.
12. Season to taste.
13. Rinse off the celery leaves and mixed herbs, chop and add to the soup.
14. Serve immediately.

Buon Appetito!