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Ingredients - Serves 4

3 Large carrots, roughly chopped
1 Large onion, roughly chopped
4 Celery sticks, roughly chopped
18ml Olive oil
14g Garlic cloves, crushed
2 Large potatoes cut into small dice
14g Tomato purée
2ltr Vegetable stock
400g Tin chopped tomato
400g Butter or cannellini beans
140g Spaghetti, snapped into short lengths
500g Savoy cabbage, shredded
Crusty bread to serve


  1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan and add the processed vegetables, garlic and potatoes. Cook over high heat for 5 minutes until softened.
  2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes.
  3. Tip in the beans and pasta, then cook for a further 10 minutes, adding the cabbage for the final 2 minutes.
  4. Season to taste and serve with crusty bread.
Page last reviewed on 16/10/2018

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