Step 1: 

Gather all your ingredients

Step 2:

Finely chop the onion, carrot, celery, and garlic. 

Step 3:

Cut the meat into small chunks.

Step 4:

Heat the olive oil in a pan over medium heat. Add the herbs and fry for 1–2 minutes to release their aroma, then remove them. 

Step 5:

Brown the meat in the oil, then add the chopped vegetables and cook gently until softened.

Step 6:

Stir in the tomato purée and cook for a couple of minutes. We found some fresh tomatoes laying around, so added them in as well. 

Step 7:

Tip in the beans with their liquid and pour in the chicken stock. Bring to the boil, then reduce to a simmer.

Step 7:

Toss in the green vegetables and let them cook while you prepare the pasta.

Step: 8

Boil the pasta until about 75% done, then drain and add it to the pan. Let it finish cooking in the broth, stirring in 2/3 of the grated cheese.

Step 9:

Ladle into bowls and garnish with the remaining cheese and the crispy herbs.