3 Large carrots

1 large onion

4 celery sticks

1 tbsp olive oil

2 garlic cloves crushed

2 large potatoes cut into small dice

2 tbsp tomato puree

2 litres / 3.5 pints vegetable stock

400g tin chopped tomatoes

400g tin cannellini beans

140g / 5oz spaghetti snapped into short lengths

1/2 head of savoy cabbage shredded

method

Cut carrots, onion & celery into small pieces.

Heat oil in pan and add veg, garlic & potatoes, cook over high heat for 5 minutes until softened

Stir in tomato puree, stock & tomatoes, bring to the boil then turn down heat & simmer, covered for

10 mins, adding cabbage for final 2 minutes

Season to  taste.