- STEP 1
Dice the onion, carrot, celery and leek and fry lightly in olive oil for 5 minutes, then add the crushed garlic cloves. Continue to cook on a low heat for 3 minutes.
- STEP 2
Add the diced gammon/ham, tinned tomatoes, shredded Savoy cabbage.
- STEP 3
Add 1.5 litres of vegetable stock.
- STEP 4
Break the spaghetti into pieces approximately 3cm long and add to the pot.
- STEP 5
Simmer for approximately one hour.
- STEP 6
Five minutes before serving, add one handful of torn fresh Basil.
- STEP 7
Serve with grated Parmesan cheese.
