Mediterranean style soup

Ingredients

2 tbsp olive oil
1 leek, thinly sliced
2 cloves garlic crushed
2 sticks celery, sliced
230g. (8oz) small mushrooms, wiped
55Og (20 oz) jar puree
570ml. (1pt) vegetable stock
425g (15oz) can of mixed beans, rinse
230g (8oz) pasta
salt and pepper

30g (loz) toasted cashew nuts
30g (loz) olives
3 tbsp freshly chopped coriander
Parmesan cheese, grated

Metod

Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
Tip in the puree stock and beans and bring the mixture to the boil.
Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
Stir frequently to prevent the pasta sticking. Season to taste and spoon into warmed bowls
Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.