Beany Spaghetti

I can’t remember where I found this recipe, but DH & I have been eating it for years & luckily the girls love it too.

I usually make double the recipe & put half in the freezer for a quick meal another day.

serves 4

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery chopped
  • 1 large carrot, peel & chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tin chickpeas
  • 1 tin of your favourite beans
  • 1 tsp dried sage
  • 4 tbsp chopped parsley
  • 1 litre veg stock
  • 125g spaghetti, broken into pieces

Instructions

  1. put onion, garlic, celery & carrot in a pan with a little water & cook over a medium heat for about 3mins until onion is soft
  2. stir in tomatoes, tomato puree, chickpeas, sage & half the parsley.  Add half the stock & simmer uncovered for 30mins
  3. add half the remaining stock, stir in the spaghetti & simmer for 5-8mins until the spaghetti is tender
  4. add stock to give the consistency of thick soup
  5. season well & stir in the remaining chopped parsley just before serving.
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Main Meal, Vegetarian

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