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
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