Preparation Steps
- Heat the oil in a very large pan that has a close fitting lid.
Then add the celery, bacon, onion, carrot and garlic.
Fry this off for about 5 to 7 minutes until it has softened a little.
No colour is needed on the vegetables, so make sure the heat isnt too high that they become brown, but high enough the vegetables sweat and soften.
- Add the tomato pure and the thyme leaves, stir through and cook for about 30 seconds.
- 3.
Add the stock, the tin of tomatoes, fresh tomatoes, and a little salt and pepper.
Stir everything through, set the heat so that your soup is on a gentle simmer, cover and cook for about 25 minutes or until the vegetables are cooked al dente.
- Add the pasta and cook until the pasta is ready.
Follow the timing instructions on the packet, but this is normally about 7 minutes.
- Add the cabbage and the beans and cook until the cabbage has wilted.
This will take about 5 minutes.
- Check for seasoning and add some salt and pepper if needed before serving.
- Sprinkle a little parmesan over each bowl of soup.