Saturday Morning With Jack Tame

This hearty soup is full of comfort and takes full advantage of the late-season, cheap tomatoes available right now. As for canned beans, they are pure nourishment – affordable, varied, and yummy.   Makes 8-10 servings     Ingredients    4 tablespoons olive oil     1 medium onion, diced    2 carrots, diced    2 stalks celery (or small bulb fennel), chopped     2 litres water    4-6 fresh tomatoes, grated (see note)     1 x 420g can crushed tomatoes    1 bay leaf     5 handfuls of dried pasta shells or macaroni     2 x 400g can mixed beans, drained and rinsed     salt and pepper to taste – use plenty of each    chopped parsley to serve     crusty bread to serve        Method  In a large pot, heat the oil and sauté the onion, carrot, and celery for 5–10 minutes or until softened.     Add water, fresh and canned tomatoes, and bay le