Cook the onions, celery and carrots over a medium-low heat for about 20 minutes or until soft. Add a splash of water if it starts to stick. Stir regularly.

Next add the garlic, sugar, puree, herbs (excluding basil) and courgette and cook for about 4-5 minutes.

Pour in the beans, tomatoes and stock, then simmer for another 20 minutes, stirring occasionally. Season to taste.

Add in half the parmesan and pasta of choice. Cook for 6-8 minutes or until pasta is cooked.

Sprinkle with basil and remaining parmesan and serve.