1–2 sticks celery, trimmed and thinly sliced (optional)
1 onion, finely chopped
roughly three mugs of assorted vegetables (could include raw or cooked vegetables, such as carrots, celery, courgette, leek, peas or cabbage, peeled and cut into small chunks)
400g/14oz tin borlotti or cannellini beans, drained and rinsed
400g/14oz tin chopped tomatoes
½–1 mug cooked pasta or rice
salt and freshly ground black pepper
1 tsp dried mixed herbs or dried oregano
2 tbsp oil (olive, sunflower or vegetable)
1 chicken or vegetable stock cube
Parmesan, or other cheese, grated (if you have a leftover parmesan rind, it can be used to flavour the soup too!)