Heat the olive oil in a pan. Fry the carrots and onion for about 5 minutes until they are starting to soften. Add the stock and tomatoes and simmer for 10 minutes Add the peas or beans with 5 minutes to go.

Once the veggies are tender, stir in the pasta.

Return to the boil and and then reduce to simmer and simmer for a few minutes until the pasta is just cooked. Stir in the basil, if using.

Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic toast.