1.Heat oil in a large saucepan over medium-high heat; cook onion and carrot, stirring, for 5 minutes or until carrot softens. Add garlic, paste and cumin; cook, stirring, until garlic softens.
2.Add tomatoes and stock to pan; bring to the boil. Add chickpeas and beans; return to the boil. Add risoni; boil, uncovered, for 10 minutes or until risoni is tender. Season to taste.
You can use cannellini or small lima beans for the white beans. Soup can be kept refrigerated for 2 days or frozen for 2 months. Add a little extra stock or water when reheating if the soup has thickened.Note