5 tablespoons sunflower oil
1 bunch fresh Vietnamese or Thai basil, chopped
1 stalk lemongrass, roughly chopped
1/2 small red chile, seeds removed
3 tablespoons olive oil
4 cloves garlic, crushed to a paste
2 onions, diced
4 tablespoons tomato puree
3 bay leaves
2 carrots, diced
2 courgettes (zucchini), diced
2 sprigs fresh thyme
8 1/2 cups boiling water
7 ounces/200g green beans, cut into small pieces
3 1/2 ounces/100g dried small pasta, such as orzo
7 ounces/200g fresh or frozen peas
One 14-ounce/400g white beans, such as haricots blancs, cannellini, drained and rinsed
1 tablespoon salt
Freshly ground black pepper
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