Preparation Time: 10 minutes
Cooking Time: 20 minutes
400g can chopped tomatoes
150g can cannellini beans, drained
1 onion, chopped
1 small courgette, finely chopped
1 stick celery, finely chopped
300ml vegetable stock
1 Tbsp olive oil
Nutrition Information (Per Serving):
Sat Fat: 0.7g
Handy HintTry adding finely shredded spring greens
Heat the olive oil in a large saucepan.
Add the onion and fry for 5 minutes until golden.
Add the celery and courgette and fry for a further 2 minutes.
Add the chopped tomatoes, vegetable stock and cannellini beans.
Bring to the boil and then add the spaghetti, breaking it into short strands as it is added.
Simmer for a further 10 minutes or until spaghetti is tender.
Season to taste and serve with crusty bread.