firstly, in a large wok heat 3 tsp olive oil. saute 1 inch ginger, 3 clove garlic and 2 tbsp coriander.
now add ½ onion and saute slightly.
further, add ½ carrot, ¼ red capsicum, 5 beans and 2 tbsp sweet corn.
stir fry on high flame keeping the vegetables crunchy.
now add ¼ tsp pepper powder, ½ tsp chilli flakes, ½ tsp mixed herbs and ½ tsp salt.
stir fry for a minute until the spices turn aromatic.
pour 4 cup water and get the water to a rolling boil.
add in 1 cup pasta, 10 cherry tomato. i have used bowtie pasta, you can use the shape of your choice.
boil for 10 minutes or until the pasta is cooked yet al dente.
finally, add 2 tbsp spring onion enjoy pasta soup piping hot.