Tomato-Cheese Pasta Sauce That Becomes Minestrone Soup

Pasta Sauce:

olive oil
1 shallot
2 cloves of garlic
1 zucchini
1 red pepper
handful of peas or green beans
oregano
fresh chilies (or dried chili flakes)
1 jar of tomato sauce (500ml)
1 can romano beans
1/2 cup of mozzarella (parmesan or romano for more kick)
pasta
salt and pepper

Put water on to boil for the pasta.

Heat the oil in a pot on medium-high heat.  Finely chop the shallot and red pepper then add them to the pot and cook for 3-4 minutes.

Dice the zucchini.  Mash and chop (or grate) the garlic.  Chop the green beans if you have some.  Add the zucchini, garlic, peas/beans, oregano, and chilies to the pot.  Cook for 2-3 minutes.

Add the (drained and rinsed) romano beans, and the tomato sauce.  Simmer until pasta is cooked.  Add salt and pepper to taste.

Grate the cheese.  Just prior to draining the pasta, remove the sauce from the stove, add the cheese to it, and stir to melt.  Drain the pasta and serve with sauce.

Minestrone Soup:
Add broth to dilute the leftover sauce into a soup.  Bring to a boil, add a handful of small shaped pasta and cook until al dente.