Get a big pot and put in the oil and butter and sliced onion and cook until the onion is softened but not browned.Add the chopped carrot, cooking for about 3 minutes, and then add the celery, potatoes, courgettes and French beans, cooking each one for a few minutes, stirring a few times. Then add the shredded cabbage and cook for about 6-8 minutes, stirring now and then.Add the stock, and rind of cheese if you are using it, give a good stir and taste for seasoning.Cover the pan and cook at a gentle simmer for 2 hours, until the soup has reduced slightly but still has enough liquid in it for the pasta to absorb while it’s cooking. Do add some water before you add the pasta if you need to.Remove the lid and add the cannellini beans and cook for 5 minutes, then turn up the heat slightly and add the pasta cooking according to the packet instructions.When it is ready, take out the Parmesan rind, add the fresh Parmesan and give the pan a good stir. Serve with more cheese.