Pretty much nothing in this recipe is essential so feel free to improvise: - get someone else to chop 5-6 carrots, 2 sticks of celery, 4-5 red onions, a fennel & 3 cloves of garlic - add 1 jar of salt free passata, a couple of handfuls of brown pasta & a mug or two of water (I wanted a thick soup and less water means you need less stock etc) - I used 2 teaspoons of miso but boullion / stock also fine - 2 tablespoons of seaweed - a tablespoon (or more) of dried oregano. Also chucked in some dried basil & thyme - a splash of balsamic vinegar - a tablespoon of onion powder I cooked it in my electric pressure cooker (4 mins manual, natural release for 10). If doing in a saucepan then you might choose to sauté the veg first in water. Cook until veg is tender but not mushy. Once cooked stir in 2 cans of drained butter beans. Served with black pepper & nutritional yeast. Yum!