Ingredients

• 1 tbsp olive oil
• 1 brown onion
• chopped
• 2 carrots
• chopped
• 3 large celery sticks
• chopped
• 2 garlic cloves
• finely chopped
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 1.2 litres/2 pints vegetable or chicken stock
• made from a cube
• 400g tin cannellini beans
• drained and rinsed
• 100g/3½ dried spaghetti
• broken into short lengths
• ¼ head green cabbage
• finely shredded
• salt and pepper

Directions

• Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion
• carrots and celery
• season with a little salt and pepper and cook for about 10 minutes
• stirring occasionally until the vegetables have softened.
• Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further three minutes.
• Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.
• Add the beans and pasta and cook for a further 10 minutes
• or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick
• add some hot water to reach your preferred consistency.
• Season to taste with salt and pepper before serving.