Gently heat 1 tbs olive oil and cook a peeled, diced small onion, carrot and stick of celery for 10 min. Add a crushed clove of garlic and a little fresh chopped rosemary. Stir in 100g-canned, drained cannellini beans, 150ml tomato passata and 75ml vegetable stock. Cook 60g dried weight pasta shells, drain and stir in to the sauce and serve. Have 160g fruit salad with a heaped tbs 2% fat Greek yoghurt to follow.