Quick and easy minestrone soup

Ingredients:

• 3/4 cup fine pasta, such as small shells
• 1 can (400g) of canned white beans, half of the liquid reserved, the rest drained
• 1 can (220g) canned corn, drained
• 1 can (400 g) of canned chopped tomatoes
• 1 can (400g) chopped green beans, drained
• 1 tbsp. l. olive oil
• 2 tbsp tomato paste
• 0.5 tsp dried rosemary, chopped
• 1/4 teaspoon dried oregano
• 1 liter of chicken broth
• 1 teaspoon soy sauce

Preparation:

1. Heat olive oil in a medium saucepan over medium-high heat. Add the corn and cook, stirring occasionally, until lightly toasted, about 3 minutes. Add the tomato paste, rosemary, and oregano and cook, stirring constantly, until the tomato paste begins to darken, about 1 minute. Gradually whisk in the chicken broth until the paste is smooth.
2. Add the entire can of diced tomatoes (including the liquid) and bring to a boil. Add the pasta, white beans, bean liquid, and soy sauce. Season with salt and pepper to taste. Cook until the pasta is al dente, 7-8 minutes, stirring in the green beans 2 minutes before the end of cooking. Serve in bowls, drizzled with a little olive oil.