Instructions

1. 1

   Roughly chop carrots, onion, celery and potatoes into small pieces.

   
   

2. 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.

   
   

3. 3

   Stir in the double concentrate tomato purée, vegetable stock and 1 carton of chopped tomatoes.

   
   

4. 4

   Bring to the boil then turn down the heat and simmer, covered, for 10 minutes.

   
   

5. 5

   Break the spaghetti into short lengths and add to the pan.

   
   

6. 6

   Add the cannellini beans, then cook for a further 10 minutes, adding shredded cabbage for the final 2 minutes.

   
   

7. 7

   Season to taste and serve with crusty bread.

   
   

Ingredients

• 3 Large Carrot, roughly chopped
• 1 Large Onion, roughly chopped
• 4 Celery Sticks, roughly chopped
• 1 tbsp Napolina Olive Oil
• 2 Garlic Cloves, crushed
• 2 Large Potatoes, roughly chopped
• 2 tbsps Napolina Double Concentrate Tomato Purée
• 2 litres Vegetable Stock
• 1 Napolina Chopped Tomatoes
• 1 Cannellini Beans, drained
• 140g Napolina Spaghetti, snapped into short lengths
• ½ Savoy Cabbage, shredded
• 20g Parmesan cheese or vegetarian hard cheese

Serves 4

Total time required 25 mins

• Cooking time: 25 mins