Mediterranean-style Soup

Description
Serve 8.

Ingredients

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

Garnish

 * 30 g (1 oz) toasted cashew nuts
 * 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.
 * 5) Season to taste and spoon into warmed bowls.
 * 6) Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.