Pasta e fagioli revisited

This version was much nicer!

1/2 cup beans (I used black-eyed peas, as I had a packet open)
1 onion
1 large clove garlic
Sloosh tomato paste
1 leek
1 courgette
1/2 punnet mushrooms
Any other veg you have that want using (I used 1/2 head broccoli)
1 chilli pepper (optional)
1 tin tomatoes
c 400-450 ml vegetable stock (Knorr stock-pot)
100 g chunky pasta (I used those nice shells whose name I can never spell)
To serve: Parmesan cheese

At breakfast-time on the morning you wish to eat this, put the beans to soak in cold water. That evening, rinse them and cook them for 15 minutes in a pressure cooker, or as long as it takes in a conventional saucepan (at least 30 minutes, quite probably longer if the beans are older). Drain, and reserve. Put some olive oil into the pan (save washing up!) and add the chopped onions and garlic. Fry for a few minutes, then add the tomato paste. Stir well. Now add the rest of the vegetables, again, all chopped, and stir. Lastly, add the tin of tomatoes and the stock. Let simmer for about 5-10 minutes, then add the pasta and continue to boil gently until it's cooked. Serve in soup bowls with grated Parmesan.

This was much nicer than the slow-cooked version! Plenty to do the 2 of us twice.