1. Heat the oil in a large saucepan or stockpot and fry the onion with a little salt for 2 minutes, or until soft. Add the carrot and garlic then fry for another 5 minutes over a low heat until everything starts to soften up.
2. Pour in the tomatoes and stock, then bring to the boil. Add the tomato puree and stir through, then add the pasta and herbs. Simmer for 12-15 minutes (or until the pasta is cooked). Season with salt and pepper, then serve topped with some parmesan cheese and your favourite bread on the side.
Spruce it up
Don’t be afraid to change the combination of herbs, add a pinch of dried chilli flakes, pour in a tin of borlotti beans or break up some leftover roast chicken and stir into the soup for an even more filling affair.