Heat a large saucepan, spray with one-calorie oil spray and sweat the onions and garlic until softened - about five minutes. Add a drop of water if you worry about them sticking to the pan.

Add the carrots, courgette, peas and beans, stock, canned tomatoes, black pepper, basil and bring to the boil. Simmer for 10-15 minutes until the vegetables are tender. I have given a rough guide to the stock quantity as it may depend on the size of your pot! For stock, I use stock cubes.

Add the pasta and haricot beans and turn the temperature up slightly. Cook for 10-15 minutes until the pasta is cooked.

Serve immediately.

This soup keeps well, and develops a better flavour the next day (and even the day after!) Always heat through until piping hot when re-heating.