Gently cook the onion, carrots and
celery in the oil in a large saucepan for
20 mins, until soft. Splash in water if they
stick. Add the sugar, garlic, purée, herbs
and courgettes and cook for 4-5 mins on
a medium heat until they brown a little.
Pour in the beans, tomatoes and stock,
then simmer for 20 mins. If you’re freezing
it, cool and do so now (freeze for up to three months). If not, add half the
Parmesan and the pasta and simmer for
6-8 mins until pasta cooked. Sprinkle with
basil and remaining Parmesan to serve.
If frozen, defrost then re-heat before
adding pasta and cheese and continuing