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Nutritious, freezable and easy simple, fibre-rich and filling


30 minutes

1 medium onion, chopped

1 stick celery, chopped

1 large carrot, chopped

1 small potato, chopped

¼ cabbage, finely sliced

250g green veg, chopped to 1cm

All the no-cook tomato sauce

2 litre of veg stock (3 stock cubes)

½  teaspoon salt + ground pepper

100g pasta

1 x 400g tin beans

Pinch cloves (optional)

1. Preheat olive oil in a soup saucepan.

2. Make a litre of stock, dissolving the 2 cubes into a litre of hot water

3. Add the onion, carrot and celery (mirepoix/sofritto) and sauté until softened.

4. Add the stock and your potato and cabbage and chopped greens (green beans, courgette, broccoli, kale, peas)

5. Add the no-cook tomato sauce (see recipe) plus salt + pepper + pinch of ground cloves (cloves optional)

6. Cook for 5 minutes, then add pasta. Cook for another 10 minutes.

7. Add your protein of choice: white beans, chickpeas

8. Warm for a few minutes and add extra water if it’s too thick, then serve with veggie parmesan. You could add a teaspoon of basil pesto if you have it handy.

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