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  • 2 tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 1 small leek, peeled and sliced
  • 2 carrots, diced
  • 2 stalks celery, sliced
  • 7 1/2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 (14 ounce) can white cannellini beans
  • 3 tomatoes, chopped
  • 2 ounces green beans, cut into 1-inch pieces
  • 2 cups shredded cabbage
  • 1 ounce small soup pasta
  • Sea salt
  • Freshly-ground pepper
  • 2 tablespoons chopped fresh Italian parsley
  • Freshly-grated Parmesan cheese


  1. Heat the oil in a large, heavy pan. Cook onions, garlic, and leeks over low heat for 5 minutes.
  2. Stir in the carrots, celery, stock, tomato paste, and drained beans and bring to a simmer. Cover and cook 30 minutes.
  3. Stir in tomatoes and green beans and simmer 10 more minutes.
  4. Stir in the cabbage and pasta. Season with salt and pepper. Cook 10 minutes or until the pasta is done.
  5. Stir in the parsley.
  6. Garnish each bowl you serve with the Parmesan cheese.


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