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Ingredients
Serves 4
- 1 carrot diced
- 1 onion, diced
- 1 courgette, diced
- 2 cloves garlic
- 1tspchilli flakes
- 1 heaped tsp tomato paste
- 1200ml chicken stock
- 1 tin chopped tomatoes
- 1 tin butter beans, rinsed
- 1 tin black eyed peas
- 100g frozen peas
- Handful cabbage
- Handful spaghetti
- Handful thyme
- Splash tobasco sauce
Method
- Place a heavy- based pot on the heat and add some plain oil. Go in with the carrot,onion, thyme and courgette and begin to cook until it starts to colour.
- While that's cooking, slice your garlic thinly, add this in after about 2mins with the chilli flakes, and season the mix with salt.
- Add in your tomato paste and mix through, cook out for a minute before adding thechicken stock and a tin of chopped tomatoes.
- Allow this to simmerslowly for 10mins before adding the butter beans and black-eyedpeas. Snap the spaghetti into small sticks and add this in. Cook for a further 10mins until the pasta is soft.
- Finish the soup with the greens; frozen peas and some spinach leaves, allow these to warm through. Adjust the seasoning with tobasco, a drizzle of olive oil, black pepper and salt. Serve warm with some crusty bread
