100g leftover cooked pasta
100g frozen peas
50g green beans, chopped
50g asparagus, chopped
1 courgette, chopped
2 celery sticks, chopped
6 basil leaves
1 large onion, chopped
2 garlic cloves, chopped
1 tbsp of olive oil
2 chicken or vegetable stock cubes
Fry the onion and garlic in the olive oil.
Add 1 litre of water, the stock cubes, all remaining vegetables and bring to the boil.
Add the pasta to the pan and simmer for approximately 20 minutes.
Tear up the basil leaves and add to the soup for the last 5 minutes of cooking.
Serve with a sprinkling of parmesan cheese.