Vegetarian Bean Soup

• 2 onions thinly sliced
• 3 cloves garlic crushed
• 1 bunch fresh oregano chopped, with leaves and stems taken off
• 1 bunch fresh thyme leaves chopped, with stems taken off
• 1 bunch basil leaves chopped, with stems taken off
• 2 celery sticks thinly sliced
• 1 2/3 cups crushed tomatoes cans of
• 8 cups salt reduced vegetable stock
• 2 3/4 cups beans can of white colored, rinsed, after which drained
• 2 cups spaghetti cooked, broken into medium sized pieces
• 6 slices rye bread or wholegrain, toasted, 1 slice per individual
• 1 cup Parmesan cheese grated to serve

1. 1.Heat the oil in a large soup pot and gently cook onions on low-medium temperature until translucent and soft.
2. 2.Put the garlic, herbs, and celery and cook until the combination starts to convert to golden.
3. 3.Add canned tomatoes then simmer on reduced heat for about 15 minutes.
4. 4.Add up the stock and bring to the boil. Add beans towards the end of this step so they heat throughout.
5. 5.Divide the prepared spaghetti between every single container then ladle over soup and top with grated parmesan.
6. 6.Serve with the toasted wholegrain or rye bread.

onions, garlic, oregano, thyme, basil, celery, tomatoes, salt, beans, rye bread, parmesan cheese

Taken from www.yummly.com/recipe/Vegetarian-Bean-Soup-1676534 (may not work)