Ingredients:
400g can chopped tomatoes
150g can cannellini beans, drained
1 onion, chopped
1 small courgette, finely chopped
1 stick celery, finely chopped
300ml vegan stock
50g spaghetti
1 tbsp olive oil
crusty bread to serve
method:
- Heat the olive oil in a large saucepan, add the onion and fry for five minutes until golden.
- Now add the celery and courgette and fry for a further two minutes. Pour in 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.
