1: Start by peeling the onion and garlic and roughly chop them. Then heat the vegetable oil in a large saucepan. Once hot, add the chopped onion and garlic and cook for 5-8 minutes, stirring occasionally, until softened and starting to turn golden brown. Add the tomato purée and crumble in the stock cube, giving it a good stir, and cook for 2-3 minutes.

2: Next, add the tin of chopped tomatoes and the tin of soup. Fill up an empty tin twice with water and pour these into the pan. Add a bit of pepper, stir it all together, and bring it to the boil so it starts to bubble.

3: Add the frozen veg to the pan, cooking for 2 minutes, then stir in the pasta and pop the lid on the saucepan. Leave it to cook for 8-10 minutes, or according to the packet instructions, until the pasta is cooked.

4: Just before the soup is ready, pop the bread in the toaster and toast until golden brown. Then cut it up into cubes to make croutons.

5: Spoon the soup into bowls and scatter with the croutons and parmesan. Tuck in!