1 Tbsp olive oil
2 medium onions, chopped
2 cloves garlic, crushed
1 potato, peeled and cut into 1/2 inch (10 mm) cubes
1 carrot, scraped and cut into chunks
1 leek, sliced into rings
1/4 green cabbage, shredded
1 stick celery, chopped
1 lb canned chopped tomatoes
7 – 14 oz can of pulses – any beans of your choice – drained and rinsed
1 pint (2 1/2 cups/600 ml) vegetable stock diluted with,
1 pint (2 1/2 cups/600 ml) boiling water
7 oz of any pasta (small pasta for quick cooking/ large pasta for slow cooking)
bouquet garni (2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together)
salt and pepper
Parmesan cheese, freshly grated to serve
1. Heat the oil in a large saucepan. Add the chopped onions and garlic and fry for about 5 minutes or until the onions are soft and golden.
2. Add the prepared potato, carrot, leek, cabbage and celery to the saucepan. Cook for a further 2 minutes, stirring frequently, to coat all of the vegetables in the oil.
3. Add the tomatoes, beans, vegetable stock and bouquet garni to the pan, stirring to mix. Add in the pasta. Leave the soup to simmer, covered for 15-20 minutes or until all of the vegetables are just tender.
4. Remove the bouquet garni, season with salt and pepper to taste and serve with plenty of freshly grated Parmesan.