Ingredients

• 2 onions finely chopped
• 3 carrots, chopped
• 3 sticks celery, chopped
• 6 baby potatoes cut in half / quarters
• 1 garlic clove
• 2 tins tomatoes or 3 fresh large tomatoes, diced
• 1 cup of frozen peas or 1 cup of green beans, chopped
• 1 TBSP coconut oil or olive oil
• 1 TBSP butter
• 1 1/2 litres of water
• 1 cube of beef stock and 1 cube of vegetable stock
• 1 tin cannellini beans
• 100g whole-wheat spaghetti or macaroni
• Salt and pepper to taste

Directions

• Heat oil and butter in a large pot, add onions and cook until soft, then add the carrots, celery, baby potatoes, and tomatoes. Cook for 2-3 minutes.
• Add water and stock cubes.
• Bring to boil then simmer semi-covered for 45 minutes.
• Add the beans and pasta, season with salt and pepper and bring to the boil for approximately 30 minutes.
• Serve with rye bread or low GI whole-wheat bread and grated parmesan.