Preheat the oil in a large saucepan, add the onion and cook for 5 minutes without colouring, then add the garlic and cook for a further minute.
Add the tomato purée, rosemary, marjoram and thyme. Stir for a minute, then add the chopped tomatoes, beans, stock, sugar and seasoning.
Bring to the boil, reduce the heat and cook a further 10-12 minutes.
Pour half the soup into a liquidiser or blender, and blend until completely smooth. Return the puréed soup to the pan, add the Quorn pieces and bring back to a simmer.
Add the pasta and cook for another 12-14 minutes stirring from time to time until the pasta is cooked, then serve in bowls.
*All information included in this recipe has been provided by Quorn Foods.