The perfect solution to a cold night is a warm bowl of this home-made chunky soup.

Serves 4
Easily doubled
Preparation and cooking times
Prep 10 15 minutes
Cook 30 minutes

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

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 minutes until softened.

2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, and then turn down the heat and simmer, covered, for 10 minutes.
 
3. Tip in the beans and pasta, then cook for a further 10 minutes, adding the cabbage for the final 2 minutes. Season to taste and serve with crusty bread.

Per serving

420 calories, protein 18g, carbohydrate 79g, fat 6 g, saturated fat 1g, fibre 16g, salt 1.11 g

Ends