Ingredients

• 1 tbsp cold pressed rapeseed oil
• 1 onion, finely chopped
• 2 fat cloves garlic, crushed
• 2 stalks of celery, chopped
• 2 medium courgettes (zucchini), chopped
• 8 medium carrots, chopped
• 100g spinach, chopped
• 3 x 400g tins chopped tomatoes
• 2 x 400g tins cannellini beans
• 150g lubella strand pasta (or other)
• 5 pints/10 cups vegetable stock
• 2 tbsp tomato puree
• a good grinding of salt & freshly ground pepper
• a generous handful fresh parsley, chopped