Quick bean, pasta soup

Ingeadients 2 medium onions, diced in 5mm cubes 1 large carrot 2 stalks celery 1 small (250g) golden kumara, peeled 2 cups salt-reduced vegetable stock 400g can cannellini beans, drained, rinsed 3/4 cup macaroni or other short pasta 2 bay leaves 2 tablespoons chopped fresh rosemary (optional) 400g can chopped tomatoes in juice Instructions Step 1 Heat olive oil in a large pot. Add diced onion and cook over a medium-high heat until lightly browned. Dice the next 3 vegetables, adding each as it is prepared, then add stock and 1 cup water. Add beans and heat mixture to a simmer. Step 2 Stir in macaroni. Add bay leaves and rosemary (if using) and simmer for 20-30 minutes until vegetables and pasta are tender. If soup looks too Step 3 Add tomatoes and juice. Pour into bowls to serve or reheat when required.