6 ripe tomatoes
½ cup water
½ onion, finely diced
1 garlic clove, minced
4 cups vegetable stock
1 cup cooked cannellini beans
1 cup cooked borlotti beans
1 cup whole wheat penne
1 cup green cabbage, shredded
1 carrot, sliced
1 stick celery, sliced
½ cup green peas
½ handful parsley, finely chopped
4 slices sourdough bread to serve
Place the tomatoes into a blender and puree liquified. Heat a saucepan over a high heat. Add half a cup of water and saute the onion and garlic until the water is absorbed.
Add the tomato puree to a saucepan, along with the vegetable stock, cannellini and borlotti beans, pasta, cabbage, carrot and celery. Cover and bring to a boil, then reduce the heat and simmer until the vegetables have softened and the pasta is cooked. Serve with a slice of sourdough.
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