Ingredients

2 tbsp Coop Irresistible cold pressed rapeseed oil
1 onion, roughly chopped
3 large carrots, roughly chopped
3 celery sticks, roughly chopped
1 large aubergine, roughly chopped
2 large garlic cloves, crushed
400g Coop Italian chopped tomatoes
1.5 litres vegetable stock
15g parmesan, plus rind (optional)
400g Coop red kidney beans
150g mixture leftover odds and ends of dried pasta (including spaghetti)
½ (around 200g) savoy cabbage or seasonal leafy greens, shredded
100g Coop frozen British garden peas
15g mixed fresh herbs like basil and parsley, including the stalks, chopped

Method

1. Heat the oil in a large pan over a medium heat, then add the onion, carrots and celery

2. Cook for 10 mins to soften, stirring occasionally

3. Add the aubergine and cook for 5 mins followed by the garlic for 1 min

4. Pour in the tomatoes, stock and parmesan rind, if using, and cook on a low heat for 5 mins

5. Add the kidney beans and pasta and simmer for 8-10 mins until the pasta is al dente

6. Stir in the cabbage and peas and cook for the remaining 2 mins

7. Finally, mix in the chopped herbs and serve in bowls with extra basil to garnish, ground black pepper and parmesan