3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery sticks, roughly chopped
1 tablespoon Napolina Olive Oil
2 garlic cloves, crushed
2 large potatoes, roughly chopped
2 tablespoons Napolina Double Concentrate Tomato Purée
2 litres of vegetable stock
1 x 390g carton of Napolina Chopped Tomatoes
1 x 400g can Napolina Cannellini Beans, drained
140g Napolina Bronze Die Spaghetti, snapped into short lengths
½ head Savoy cabbage, shredded
20g Parmesan cheese or vegetarian hard cheese
Roughly chop carrots, onion, celery and potatoes into small pieces.
Heat the oil in a pan, add all the vegetables and the garlic, then cook over a high heat for 5 minutes until softened.
Stir in the double concentrate tomato purée, vegetable stock and 1 carton of chopped tomatoes.
Bring to the boil then turn down the heat and simmer, covered, for 10 minutes.
Break the spaghetti into short lengths and add to the pan.
Add the cannellini beans, then cook for a further 10 minutes, adding shredded cabbage for the final 2 minutes.
Season to taste and serve with crusty bread.