Ingredients
- 140 g of napolina spaghetti, snapped into short lengths
- 1 large onion, roughly chopped
- 2 large potatoes, roughly chopped
- 4 celery sticks, roughly chopped
- 1 tbsp of napolina olive oil
- 2 tablespoons of napolina double concentrate tomato purée
- 2 litres of vegetable stock
- 1 napolina chopped tomatoes
- 0.5 savoy cabbage, shredded
- 20 g of parmesan cheese or vegetarian hard cheese
- 1 cannellini beans, drained
- 2 garlic cloves, crushed
- 3 large carrot, roughly chopped
Method
Step 1
Roughly chop carrots, onion, celery and potatoes into small pieces.Step 2
Heat the oil in a pan, add all the vegetables and the garlic, then cook over a high heat for 5 minutes until softened.Step 3
Stir in the double concentrate tomato purée, vegetable stock and 1 carton of chopped tomatoes.Step 4
Bring to the boil then turn down the heat and simmer, covered, for 10 minutes.Step 5
Break the spaghetti into short lengths and add to the pan.Step 6
Add the cannellini beans, then cook for a further 10 minutes, adding shredded cabbage for the final 2 minutes.Step 7
Season to taste and serve with crusty bread.