1 large onion
2 garlic cloves
2 large carrots
3 celery sticks
1.5 litres vegetable stock made with 2 stock cubes
410g tin borlotti or cannellini beans in water
400g tin chopped tomatoes
1 tsp tomatoe puree
1 tbsp dried mixed Italian herbs
50g wholewheat spaghetti
100g fine green beans
Put the onion, garlic, carrots, celery, swede, stock, beans, tomatoes, tomato purée and dried herbs in a large lidded saucepan.
Bring to the boil, stirring occasionally. Partially cover, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
Add the spaghetti and fine green beans. Stir well, then cook for a further 8-10 minutes, until the pasta is tender. Season, then serve, garnished with basil leaves.