The perfect solution to a cold night in? A warming bowl of this home-made chunky soup.
Prep:15 mins Cook:30 mins
Nutrition per serving
3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery sticks, roughly chopped
1 tbsp olive oil
2 garlic cloves, crushed
2 large potatoes, cut into small dice
2 tbsp tomato purée
2l vegetable stock
400g can chopped tomatoes
400g can butter or cannellini beans
140g spaghetti, snapped into short lengths
1?2 head Savoy cabbage, shredded
crusty bread, to serve
In a food processor, whizz the carrots,
onion and celery into small pieces. Heat the
oil in a pan, add the processed vegetables,
garlic and potatoes, then cook over a high
heat for 5 mins until softened.
Stir in the tomato purée, stock and
tomatoes. Bring to the boil, then turn down
the heat and simmer, covered, for 10 mins.
Tip in the beans and pasta, then cook for
a further 10 mins, adding the cabbage for
the final 2 mins. Season to taste and serve
with crusty bread.