Serves four generously, prep 5 mins, cook 25 mins. 

1 tbsp olive oil
2 cloves of garlic
2 bay leaves
2 carrots, chopped
1 large onion, finely chopped
1 litre/ 1 3/4 pints vegetable stock
400g/14oz can chopped tomatoes
1 tbsp concentrated tomato paste or puree
1 tsp sugar
ground black pepper to taste
200g/8oz frozen mixed peas and beans
250g/9oz fresh filled pasta (we used tortellini with spinach and ricotta)
handful of basil leaves, chopped
grated cheese to serve

Heat oil in a pan.  Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, sugar, tomato puree and bay leaves, then simmer for 10 mins.  Add the peas and beans and cook for a further 5 mins.   Once the vegetables are cooked, stir in the pasta.  Return to the boil and simmer until the pasta is just cooked.  Remove bay leaves and discard.  Stir in the basil.  Season, then serve in bowls topped with a sprinkling of grated cheese and slices of garlic bread.