Mediterranean-style Soup

Description
Serve 8.

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

To garnish:

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

Directions

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