4 Farmdrop products in this recipe
Peel and finely dice onion and garlic. Peel and cube squash, top, tail and chop courgettes, carrots, celery. In a large stock pot heat a glug of oil and sweat the veg for 10-15 minutes until soft.
To the pan add chopped tomatoes and vegetable stock, bring up to boil and simmer for 30 minutes.
Break up the pasta by bashing with a rolling pin. Throw this into the soup along with a handful of picked oregano and cook for a further 5-10 minutes until al dente. Pop the beans in right at the end.
Check for seasoning then ladle into deep bowls and serve with hunks of bread.