3 medium carrots, roughly chopped
1 onion, chopped
1/4 tsp cayenne pepper (optional)
1 leek, washed, trimmed and sliced
1 celery stick, trimmed and roughly chopped
1 tbsp olive oil
1 clove of garlic, crushed
2 medium potatoes, peeled and roughly chopped
400 gm tin of chopped tomatoes
1 litre vegetable stock
2 tbsp tomato puree
400 gm tin of red kidney beans
70 gm dried spaghetti, cut in quarters
In a large, heavy based pan, heat the oil and then gently fry the onions and garlic over a medium heat, until soft.
Stir in the cayenne pepper, if using.
Add the leek, carrots, potatoes and celery and stir.
Pour in the tinned tomatoes and tomato puree and mix well.
Finally add the vegetable stock and bring to the boil.
Reduce to a simmer and cook for 10 minutes.
After 10 minutes, add the red kidney beans and dried spaghetti pieces and cook for a further 15 minutes, until the spaghetti is cooked and all the vegetables are soft.
Serve with crusty bread and grated cheese on top.