Chunky Minestrone soup

• large carrots↗3

  roughly chopped

• large onion↗1

  roughly chopped

• celery↗4

  sticks, roughly chopped

• olive oil↗1 tbsp tbsp
• garlic cloves↗2

  crushed

• large potatoes↗2

  cut into small dice

• tomato purée↗2 tbsp tbsp
• vegetable stock↗2l l
• can chopped tomatoes400g g
• can butter or cannellini beans↗400g g
• spaghetti↗140g g

  snapped into short lengths

• Savoy cabbage↗½ head

  shredded

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.

2. 2

   Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.

3. 3

   Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.