Bean and pasta soup

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 200 g celery
• 2 tbsp olive oil
• 2 cans of tomatoes
• 500 ml vegetable stock
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp oregano
• Salt
• pepper
• Sugar
• 1 can beans, red or white
• 200 g Penne Rigate
• Herbs
• Celery greens

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and chop the onion and garlic. Trim and slice the celery, setting aside the green parts. Sauté the onion, garlic, and celery in hot oil until translucent. Deglaze with the tomatoes, liquid, and stock. Add the tomato paste, bay leaf, and oregano. Season with salt, pepper, and sugar, and bring to a boil. Cover and simmer for 15 minutes, then remove the bay leaf. Meanwhile, drain the beans. Cook the pasta in boiling salted water for 11 minutes, then drain and add to the soup along with the beans. Season the soup generously. Wash the celery leaves and herbs, pat dry, and chop. Sprinkle with the soup.