Vegetables (onions, carrots, celery) wash, peel and chop. In a saucepan with a heavy bottom, heat the olive oil and place vegetable mixture. Add salt, pepper and fry for 6-8 minutes on medium heat until the vegetables are soft.

Add thyme leaves and Bay leaf, increase the heat and, stirring, sauté for another 2-3 minutes.

Add the vegetables, tomato concentrate and saute 1 minute.

Canned beans rinse thoroughly and allow to drain excess fluid. Put the beans in a saucepan.

Cherry tomatoes (I have this time tomatoes varieties "date") cut in half and add to the pan.

Pour all the boiling water (or hot soup) and let simmer on low heat for 5 minutes. According to the recipe, add the broken spaghetti and cook for about 7 minutes. I like to use thin vermicelli (angel hair), so I just boil the soup after adding the boiling water for 10 minutes, then add the broken vermicelli, cover the pan with a lid and turn off the fire. Vermishelka itself comes in the soup...

Let stand for ready the soup for 10 minutes and serve, spill on plates. Optionally, you can sprinkle the soup with grated Parmesan cheese and garnish with Basil leaves.