Peel potatoes and slice into small cubes, add to saucepan. Add sea salt, dried mixed herbs and/or vegetable stock to saucepan.

Roughly chop half the celery eg. the toughest parts and add to the saucepan Peel carrot and finely dice carrot, courgette and celery into similar small cubes (eg. 1/4 inch / 7 mm). If you have fresh herbs use them, but add later to keep the flavour. Saute celery, courgette and carrots in olive oil (low heat).

Peel and crush garlic, add to celery and carrots. I might also have added some shredded cabbage if available.

Start to cook pasta - only a few minutes for fellini.

Before garlic scorches transfer sauteed veggies to the saucepan.

Chop tomatoes into fine pieces in a dish (to keep juices). Add canned tomatoes, chopped tomatoes, cooked beans, pasta and 1/3 lemon juice to saucepan (I would also have added some spinach if available).

Garnish with fresh chopped basil leaves. Serve with garlic bread.

Serves 2-3.