Heat a small amount of oil in a thick-bottomed pot. Toss in the finely chopped onion and the sliced sausage. Fry them gently over low heat, stirring now and then, until they turn golden brown. Then, stir through the marjoram and pepper.

Meanwhile, thinly slice the peeled carrots and courgette into half-moons, and drain the canned red beans. Set them aside.

Next, into the pot with the onion and sausage, add the chopped carrots, frozen green peas, small dry pasta, and tomato paste. Pour the broth over the top and give it a good stir to combine everything.

Let it all simmer until the pasta is tender, which should take around 10 to 12 minutes. Just a few minutes before you're ready to serve, add the courgette and the canned beans to the pot. Serve it up hot and enjoy!