This recipe is packed full of vegetables, and a great family meat free meal option, with added spaghetti for the little ones.

Ingredients

• 1x onion- diced
• 2 carrots
• 3 garlic cloves finely chopped or crushed
• 1 zucchini- diced
• 2 celery stalks- sliced
• 2 handfuls of baby spinach
• 2x 400g tins of cannellini beans rinsed and drained
• 2 tins no added salt crushed tomatoes
• 1L of no added salt vegetable stock
• 150g spaghetti- snapped into thirds
• Extra virgin olive oil, pepper to taste
• Wholegrain or sourdough bread to serve

Method

1. In a large soup pot heat 2 tbs of olive oil on the stove-top medium-high heat.
2. Prep/Chop/Dice all ingredients
3. Add onion, garlic, carrot and celery to the pot and cook until browned
4. Add tinned tomatoes and vegetable stock, bring to the boil
5. Add spaghetti, cannellini beans, zucchini and cook until pasta is soft, then reduce to a simmer
6. Add spinach and stir through, add pepper to taste. Serve with bread and cheese to top as desired.