Finely chop garlic, onion and chop other veggies to small cubes.
If you are using tinned bean, then drain and use in the recipe.
If using dried bean, soak overnight, cook until soft.
I pressure cooked for 3 whistles with a pinch of salt.
In a large sauce pan (I used my cooker), heat butter and oil together.
Add garlic, onion frying each for a minute in medium flame.
Add all the vegetables one by one and frying each for a minute, without changing the colour.
After that, add celery and lastly the bean.
Add cooked bean and mix well. Pour vegetable stock, bring to boil and simmer the flame to cook the vegetables.
Once the veggies are cooked (just right, do not over cook) add salt and pasta.
Cook until pasta is done and top with water (add water) every now and then if needed or to get desired consistency of the soup.
Season generously with pepper.