Friday, October 26, 2007


Makes ridiculously large amounts.
  • 4 carrots
  • 1 onions
  • 5 sticks of celery
  • 4 garlic cloves, crushed
  • 2 potatoes, finely diced
  • 2-3 litres of vegetable stock(enough to cover the veg)
  • Can of chopped tomatoes
  • Can of cannellini/butter beans
  • 150g spaghetti broken into short lengths or just some small shapes
  • A couple of handful of shredded Savoy cabbage
Process the carrot, celery, and onion into small pieces (so much easier than chopping them yourself though this is of course perfectly fine). Fry gently in a huge saucepan with the garlic and potatoes for about 5 mins until softened. Stir in the  stock, tomatoes, and some herbs, I like parsley and oregano. Bring to the boil then cover and simmer for about 10 mins. Add the beans and pasta and cook for another 10mins. Finally add the cabbage for the final 2 or so. Season and serve.

This is one of those recipes that can be modified virtually endlessly depending on what you have lying around.

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