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This Italian soup will make a delicious starter or a meal meal on it's own. It will be suitable for vegetarians, when prepared with vegetable stock.

1 tablespoon of olive oil 
1 onion, chopped small
2-3 celery sticks, cut small
2-3 carrots, cut small
2 stalks of leeks, cut small
1 cup of peas, fresh or frozen
garlic, crushed
2 medium potatoes, cut into cubes
tin of Barlotti beans, drained
1 tablespoon of tomato purée
enough chicken or vegetable stock 
2 tablespoons of small pasta shells
salt and pepper
chopped parsley
freshly grated Parmesan cheese

1. gently fry the onion in the oil

2. add the carrots and celery and gently fry a few more minutes

3. mix in the leaks and peas

4. pour in stock and tomato purée

5. now add the beans and potatoes and leave to simmer for 
   15-20 minutes

6. finally add the past shells and leave to simmer another 7-10 minutes, depending on the size of pasta

7. mix in some chopped parsley 

8. season to taste

9. sprinkle with grated parmesan and serve with crusty bread, delicious

Bon Appétit