Ingredients
- 3 large carrots , roughly chopped
- 1 large onion , roughly chopped
- 4 celery sticks, roughly chopped
- 1 tbsp olive oil
- 2 garlic cloves , crushed
- 2 large potatoes , cut into small dice
- 2 tbsp tomato purée
- 2l vegetable stock
- 400g can chopped tomatoes
- 400g can butter or cannellini beans
- 140g spaghetti , snapped into short lengths
- 1⁄2 head Savoy cabbage , shredded
- crusty bread , to serve
- In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
- Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
- Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.
