Ingredients: (Serves 4) 

1 onion, chopped

1 carrot, sliced

1 courgette, quartered and sliced

1 tbsp olive oil

1 garlic clove, crushed

1 x 700g carton passata (sieved tomatoes)

600ml/1pt water

1 x 400g can cannellini beans

150g/5oz Savoy cabbage, sliced

Salt

Pesto:

2 cloves garlic

1 x 15g packet fresh basil

4 tbsp water

15g/ ½ oz fresh breadcrumbs

Method:

1. Fry the onion, carrot and courgette in the oil in a large pan, stirring, for 2-3 mins until softened.

2. Add garlic, passata and water to the pan. Bring to the boil, cover and simmer for 10 mins.

3. Stir in the beans and cabbage, simmer for 5 mins. Season to taste.

4. To make the pesto blend the garlic, basil and water in a food processor to form a paste. Add the breadcrumbs, blend again.