This is a great weekday meal: it's quick and simple to make at the end of a long day. You don't need to worry about exact quantities of veggies: just throw them in and it always seems to work out alright! We vary the veggies we use depending on what's in the fridge. Zucchini and spinach also work in well (if using spinach, don't add until near the end of cooking time).
In a large non-stick frypan with lid or large saucepan, soften the onion and garlic using either the olive oil or a small amount of the veggie stock (for a low-fat option).
Then add veggie stock, tinned tomatoes, risoni, mushrooms, capsicum, chilli, thyme, and lentils or chickpeas (if used). Add salt and pepper to taste. Bring to the boil, reduce heat then simmer, covered, for 10 minutes.
Add olives then simmer, covered, for a further 10 minutes until pasta is soft.