Step 1

Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.

Step 2

Add the garlic and fry for another minute. Stir in the tomato purée and cook for a further 3 minutes.

Step 3

Tip in the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 15 minutes.

Step 4

Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.

Step 5

Season to taste with salt and pepper before serving.