1 tablespoon olive oil
2 onions - peel and finely chop
200 g carrots - peel and cut into small cubes
3 cloves garlic - peel and finely grate
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
1200 ml vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme
265 g canned white kidney beans - net weight, drain and rinse before use
100 g elbow macaroni pasta - dry
400 g courgette - roughly grate - rinse before use
100 g spinach - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
