#This is a very light, fragrant version of a soup that can sometimes be rather heavy. It has added sparkle thanks to the last-minute addition of fresh pesto.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well.

Meanwhile, heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes. Add the celery and carrots and cook for a further 2 minutes. Add the tomatoes and cook for 2 minutes.

Add the stock and beans, bring to a boil, then simmer for 5-10 minutes, until the vegetables are cooked and tender.

Add the drained pasta, stir in the pesto, and season to taste. Divide between 4 bowls, sprinkle with Parmesan, then serve.