Fast and Simple Minestrone

200g maccheroni, cooked according to packet instructions
1 small onion, diced
1 medium carrot, diced
2 celery sticks, diced
1 sprig rosemary, washed
2 garlic cloves, crushed
1 700ml bottle passatta, Mutti brand is our favourite.
1 litre stock
2 tbs olive oil

Add 2 tbs olive oil to a large saucepan and heat on medium heat.
Add onion, celery and carrot.
Fry for 10 minutes or until the vegetables soften.
Add garlic fry for 1 minute.
Place the vegetables in a food processor and pulse 5 to 10 times, you can choose to go for a pureed mixture or one with a little more texture. If you wish to puree, pulse for longer.
Return the vegetables to the saucepan and add stock, passata and rosemary and simmer for 10 minutes.
Remove rosemary.
Add pasta and heat until warmed through.
Serve immediately with crusty bread.

Try this with more than one sprig of rosemary for a more intense flavour, some people may prefer not to use rosemary at all.

Try this with half of the vegetables pureed and half left diced.