- 3 large carrots, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 large onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 celery sticks, roughly chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
- 2 large potatoes, cut into small dice
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp tomato purée
- 2l vegetable stock
- 400g can chopped tomato
- 400g can butter or cannellini bean
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 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.