Heat the oil in a large pan and sweat the onion and celery for 10 minutes. Add the courgette, rosemary and garlic and cook for a further 5 minutes.
Stir in the tomato purée, chopped tomatoes and 700ml boiling water. Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat.
Meanwhile, cook the pasta in a pan of salted water for 5 minutes only, then drain well.
Add the pasta and beans to the soup and heat through for a further 5 minutes.
Ladle the soup into bowls, sprinkle with the grated cheese and serve.
Cook's tip: Serve some fresh crusty bread with the soup to soak up all the delicious flavours.
*All information included in this recipe has been provided by Princes Ltd.