Roast chicken and vegetable soup

Method

1. Heat the oil in a large saucepan over a low heat and gently cook the onion, celery and garlic for 8 minutes until softened but not coloured.
2. Add the chicken stock, bring to the boil, then add the pasta and cook for 2-3 minutes. Add the courgettes, carrots and green beans and simmer for a further 5 minutes until everything is almost tender.
3. Season well, stir in the cannellini beans, chicken and basil and heat through for a few minutes.
4. Drizzle with extra-virgin olive oil, sprinkle with Parmesan and serve with crusty bread.