2 onions, thinly sliced
3 cloves garlic, crushed
1 bunch fresh oregano, chopped (with leaves and stems taken off)
1 bunch fresh thyme leaves, chopped (with stems taken off)
1 bunch basil leaves, chopped (with stems taken off)
2 celery sticks, thinly sliced
2 x 400g cans of crushed tomatoes
8 cups salt reduced vegetable stock
1 x 400g can of white colored beans rinsed, after which drained
2 cups cooked spaghetti, broken into medium sized pieces
6 slices wholegrain or rye bread, toasted (1 slice per individual)
100 g Parmesan cheese, grated to serve
Heat the oil in a large soup pot and gently cook onions on low-medium temperature until translucent and soft.
Put the garlic, herbs, and celery and cook until the combination starts to convert to golden.
Add canned tomatoes then simmer on reduced heat for about 15 minutes.
Add up the stock and bring to the boil. Add beans towards the end of this step so they heat throughout.
Divide the prepared spaghetti between every single container then ladle over soup and top with grated parmesan.
Serve with the toasted wholegrain or rye bread.