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2 tablespoons Olive Oil
2 cloves garlic, chopped finely
1 onion, diced
3 carrots, diced
2 celery sticks, diced
3 rashers of bacon, remove rind and chop
2 400g cans of diced tomatoes or 1 700g jar of tomato passata
3 tablespoons of tomato paste
6 cups of chicken or vegetable stock
½ teaspoon mixed dried herbs
¼ of a small cabbage, thinly sliced
200g pasta of choice
310g can red kidney beans, drained and rinsed
Salt and pepper
Parmesan cheese for serving
Place oil in a large saucepan on a medium to high heat and sauté garlic and onion for several minutes. Then add the bacon, diced carrots and celery and cook for another 5 minutes, mixing regularly.
Add the canned tomatoes or passata sauce, tomato paste, stock and herbs and mix all ingredients. Bring to boil, reduce heat and simmer for 20 minutes, or until carrots are tender.
Add the cabbage, pasta and beans to the soup and cook for another 8-10 minutes until pasta is cooked.
Season with salt and pepper and serve with grated or shaved parmesan.