Tomato Tapenade Minestrone

• 1/2 cup Always Fresh Sautéed Onions
• 1 teaspoon Always Fresh Minced Garlic
• 60 ml Always Fresh Spanish Pure Olive Oil
• 2 teaspoons Always Fresh Fusions Tomato Tapenade
• 4 slices pancetta, diced
• 4 sage leaves
• 3 stalks celery, diced
• 4 carrots, diced
• 2 zucchinis, sliced
• 400g tin tomato pieces
• 1 litre vegetable stock
• salt and pepper
• 150g green beans, cut into pieces
• 200g cooked pasta (such as pasta shells)

Heat the olive oil in a 4 litre saucepan.

Add the onions, garlic, tomato tapenade, pancetta and sage and cook over low heat for 5 minutes.

Add the celery, carrot, and zucchini and cook for another 3 minutes.

Finally, add the tinned tomatoes and the vegetable stock, season with salt and pepper to taste and bring to the boil.

Turn down the heat and simmer for 5 minutes. Add the pasta and beans and cook for 10 minutes.

Serve dolloped with extra tomato tapenade and fresh basil leaves.