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Method Prep:15min › Cook:30min › Ready in:45min
In a large casserole dish, heat the oil and butter and add onion and garlic. Sprinkle with salt and cook and stir until soft.
Add celery and leek and cook and stir for a few minutes. Add tomatoes and pour in stock, bring to the boil and simmer for about 15 minutes, with the lid placed halfway on top of the casserole dish. Cook until tomatoes are breaking apart in the stew.
Pour mixture into a blender or blend with a handheld mixer until smooth. Add a little water, if the mixture is too thick. Return the tomato sauce into a clean saucepan and add carrot, potatoes and macaroni. Cook for another 15 minutes, until vegetables and pasta are soft.
Meanwhile blanch the spinach in a saucepan of boiling water for 1 to 2 minutes, until wilted. Drain and rinse with cold water and leave the spinach in cold water, until ready to use.
As soon as the macaroni and vegetables are soft, season the stew with salt, pepper and nutmeg to taste. Stir in parsley. Drain spinach and press out excess water. Add to the stew and heat through quickly.
Sprinkle with Parmesan cheese and serve.
Fingerling potatoes may not be available in your local shops. These small potatoes are elongated and fully mature when harvested, unlike new potatoes which are similar in size. If you are unable to find fingerling potatoes, the potato variety Pink Fir Apple, would work well in this recipe.