• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 chilli, finely chopped
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1.2 litres chicken stock, made from stock cubes
  • 400g tin cannellini or mixed beans, drained
  • 100g dried spaghetti, broken into 2cm lengths
  • 50g kale or cabbage, finely chopped


  • STEP 1
    Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrots and celery and cook for about 10 minutes, stirring occasionally until the vegetables have softened.
  • STEP 2
    Add the garlic and chill (and bacon if using) and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes.
  • STEP 3
    Add the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
  • STEP 4
    Add the beans and pasta and cook for a further 10 minutes until the pasta is cooked. Add the kale/cabbage and cook for another 2 minutes. Add some hot water if necessary to reach your preferred consistency. Season to taste.

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