Ingredients
- 3 large carrots, roughly chopped
- 1 large onion, roughly chopped
- 4 celery sticks, roughly chopped
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 large potatoes, cut into small dice
- 2 tbsp tomato purée
- 2l vegetable stock
- 400g can chopped tomatoes
- 400g can butter or cannellini beans
- 140g spaghetti, snapped into short lengths
- ½ head Savoy cabbage, shredded
- crusty bread, to serve
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