Serves 4 generously
3 large carrots
1 large onion
4 celery sticks
1 tbsp olive oil
2 cloves garlic, crushed
2 large potatoes
2 tbsp tomato purée
2.5 ltr vegetable or chicken stock
400g can chopped tomatoes
400g can borlotti beans
100g spaghetti, snapped into short lengths
1/2 head savoy cabbage, shredded
a handful of basil leaves
and a grating of parmesan to serve
Dice the carrots, onion, celery and potatoes into 1cm bite size pieces.
Heat the oil in a pan, add the vegetables along with the garlic and cook over a high heat for 5 minutes until softened.
Stir in the tomato purée, chopped tomatoes and the stock. Bring to the boil, turn down the heat and simmer, covered for 10 minutes.
Add the beans and pasta and cook for a further 10 minutes. Finally add the cabbage and cook for no more than 2-3 minutes.
Season to taste and add the basil leaves just before serving. Spoon into bowls and grate over the parmesan. Serve with crusty bread.
note: for a richer flavour, add the rind of your parmesan when pouring in the stock.