Meals and Courses

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 2 celery sticks, chopped
  • 1 leek, finely sliced
  • 1 carrot, chopped
  • 400 g (13 oz) can chopped tomatoes
  • 600 ml (1 pint) chicken stock or vegetable stock
  • 1 courgette, diced
  • ½ small green cabbage, shredded
  • 1 bay leaf
  • 75 g (3 oz) canned haricot beans
  • 75 g (3 oz) spaghetti, broken into small pieces, or small pasta shapes
  • 1 tablespoon chopped flat leaf parsley
  • salt and pepper
  • 50 g (2 oz) Parmesan cheese, freshly grated, to serve

Heat the oil in a large saucepan. Add the onion, garlic, celery, leek and carrot and sauté over a medium heat, stirring occasionally, for 3 minutes.

Add the tomatoes, stock, courgette, cabbage, bay leaf and haricot beans. Bring to the boil, then lower the heat and simmer for 10 minutes.

Add the spaghetti and season to taste with salt and pepper. Stir well and cook for a further 8 minutes. Keep stirring, otherwise the soup may stick to the base of the pan.

Add the chopped parsley just before serving, and stir well. Ladle into warm soup bowls and serve with grated Parmesan.

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