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Heat a drizzle of olive oil in a large pot over medium heat.
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Add chopped onion, carrots, celery, black-eyed peas, green beans, broccoli, and silverbeet to the pot.
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Season with salt and pepper to taste.
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Stir in tomato paste.
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Pour in chicken stock and enough water to cover all ingredients.
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Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 40-50 minutes, or until the beans and vegetables are tender.
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Into a separate pot of boiling salted water, cook pasta as per packet directions. Once cooked, drain the pasta and add it to the soup.
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Serve and enjoy with family and friends!
