Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 50 min (COOK TIME: 50 min)

cooking sketch Medium


  • 3 tablespoons olive oil
  • 1 cup onion (diced)
  • 1 glove garlic (finely chopped)
  • 1 cup celery (diced)
  • 2 cups carrots (diced)
  • 3 cups potato (diced)
  • 2 cups zucchini (diced)
  • 2 cups broccoli
  • 2 cups kale (finely chopped)
  • 2 tablespoons Mutti Double Concentrated Tomato Paste with Vegetables
  • 1 g 400 tin Mutti Finely Chopped Tomatoes
  • 1 tin cannellini beans
  • 1/2 pieces packet wholemeal pasta, (broken into small)
  • a few stalks of dried oregano (no stems)
  • sea salt flakes (to taste)
  • cracked black pepper (to taste)
  • 6-8 cups boiled water
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  1. Gently cook onions and garlic in olive oil until softened.
  2. Add celery, carrots and potato. Cook for a few minutes.
  3. Stir through tomato paste and cook for another few minutes.
  4. Add dried oregano, salt and pepper.
  5. Stir in Mutti tomatoes and break up with a spoon. Pour in 6-8 cups of boiling water.
  6. Simmer mixture until potatoes are soft.
  7. Add spaghetti and cook until al dente.
  8. Mix in beans, zucchini and broccoli. Add more water if needed to achieve your desired consistency.

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