The perfect solution to a cold night in? A warming bowl of this home-made chunky soup.
Prep:15 mins Cook:30 mins
Serves 4
Easy
Nutrition per serving
kcal420
fat6g
saturates1g
carbs79g
sugars24g
fibre16g
protein18g
salt1.11g
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
1?2 head Savoy cabbage, shredded
crusty bread, to serve
Method
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.
Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
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.
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