Chunky Minestrone Soup - cooking recipe

Ingredients

3 large carrots, roughly chopped
1 large onion, roughly chopped
4 celery ribs, roughly chopped
1 tablespoon olive oil
2 garlic cloves, crushed
2 large potatoes, cut into small dice
2 tablespoons tomato paste
8 cups vegetable broth
salt and pepper
14 ounces chopped tomatoes
14 ounces butter beans, drained or 14 ounces cannellini beans
5 ounces spaghetti, snapped into short lengths
savoy cabbage, shredded

Preparation

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