1 finely chopped onion
1 clove crushed garlic
1 tin chopped tomatoes
1 bay leaf
½ teaspoon dried herbs: oregano, basil, or italian seasoning
1 finely diced pepper, mixed colours for presentation
½ a carrot, cut into very fine batons
‘some’ shredded cabbage
1 tin beans – cannellini, for instance
1 ½ pints stock
2 tablespoons tomato puree
1 oz spaghetti (broken into 1cm pieces)
1 good sprinkling of celery salt
1 tablespoon soy sauce
freshly ground black pepper
- If you like, soften the onion (and garlic) first – I prefer to just bung everything in and not need to use oil.
- Leaving out the soy sauce and spaghetti, bring everything else to the boil then cover and simmer for 40 minutes.
- Then add the spaghetti and soy sauce and cook for a final 15 minutes, uncovered, before serving.