• 1 onion
  • 1 leek
  • 1 stick of celery
  • 1 carrot
  • Savoy cabbage (a quarter)
  • 2 Garlic cloves
  • 300 g cubed gammon/ham hock
  • 2 x 400g tinned chopped tomatoes
  • 1.5 litres vegetable stock
  • 75g spaghetti
  • Handful of chopped fresh Basil
  • 25ml olive oil
  • Grated Parmesan cheese to serve


  • 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.

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