• 2 tbsp olive oil
  • 4 spring onions, washed, trimmed and chopped
  • 2 celery sticks, chopped
  • 2 large cloves garlic, crushed
  • 200 g baby potatoes, finely diced
  • 400 g cherry tomatoes, quartered
  • 1 tbsp dried mixed herbs
  • 1 litre hot vegetable stock
  • 50 g spaghetti
  • 410 g can cannellini beans in water, drained and rinsed
  • 31 g pack basil leaves
  • Parmesan cheese, to serve (optional)


  1. 1

    Heat the oil in a large saucepan and cook the spring onions and celery for 2 minutes. Add the garlic and cook for a further minute. Add the potatoes, tomatoes, herbs and stock. Cover and simmer for 15 minutes.

  2. 2

    Meanwhile, take the spaghetti and lay over a tea towel. Roll the tea towel up. Hold the pasta at both ends at the edge of the work surface. Pull the tea towel over the edge in a really quick movement. This will cleverly break the pasta into small even lengths.

  3. 3

    Stir the pasta into the soup with the beans, simmer for 5-8 minutes. Season with black pepper and stir in the basil leaves and then serve with some crusty bread and a few Parmesan shavings, if you like.

Nutritional Details

Each serving provides
  • Energy 1101kj 263kcal 13%
  • Fat 8.0g 11%
  • Saturates 1.6g 8%
  • Sugars 4.7g 5%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 193kj/46kcal

Each serving provides

33.0g carbohydrate 4.3g fibre 12.4g protein

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