Serves 10 | Prep time: 10 minutes | Cooking time: 40 minutes |


  • 2 white onions chopped
  • 2 garlic clove chopped
  • 3 tbsp olive oil
  • 2 carrots chopped
  • 2 celery stalk chopped
  • ½  courgette chopped without the middle soft part
  • 255g of butternut squash chopped
  • 1 tbsp fresh thyme chopped
  • 1 bay leave
  • 2x 400g tin tomato sauce
  • 1x 400g tin cannelini beans drained and rinsed
  • 1x400g  tin cannelini beans blended
  • 200g small pasta cooked (any shape)
  • 4 cup buillon vegetable stock
  • 1 tsp salt
  • ¼ tsp pepper
  • Handful of spinach
  • Coriander to serve

First cook the pasta as per pack instructions and set aside.

Place the olive oil in a large pot on a medium heat. Sauté the onions for 5 minutes until slightly brown, then adding the garlic and cooking for another 1 minute. Lower the heat and add all vegetables and thyme, cooking for a further 5 minutes. Place the tomato sauce, vegetable stock, bay leave into the pot and season with salt & pepper. Bring to boil than lower the heat and simmer for 30 minutes.

Remove the bay leave, than mix the beans and cooked pasta into the pot and heat 2 minutes. If too thick add more vegetable stock. Season to taste. Add the spinach just before serving.

Garnish with the chopped coriander and enjoy.