Ingredients

1 Large Onion
½ Butternut Squash
2 Large Carrots
½ Savoy Cabbage
2 Celery Sticks
1 Large Courgette
2 Garlic Cloves
80g Spinach Leaves
400g tin Chopped Tomatoes
400g tin Mixed Beans, drained
2 Vegetable Stock Cubes
50g Tomato Purée
2 tsp Dried Oregano
2 tsp Paprika
½ tsp Ground Black Pepper
Sea Salt
1 litre Boiling Water
50ml Olive Oil

Method

1. Peel and finely chop the onion, squash and carrots.

2. Wipe and then chop the celery finely.

3. Peel and mince the garlic.

4. In a large pan, sauté the onion, garlic and celery in the olive oil for a few minutes, then add the chopped carrots and squash.

5. Add the water and tomatoes, then crumble over the stock cubes.

6. Bring to the boil, stirring as you cook.

7. Add the tomato purée, paprika, oregano and pepper, then season with some salt and cook for 15 minutes.

8. Shred the cabbage and chop the courgette finely, then add to the pan and cook for a further 8 minutes.

9. Add the beans to the pan.

10. Slice the spinach leaves roughly and add to the pan.

11. Cook for another 5 minutes, then serve.