Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 2 cloves of garlic, crushed
• 2 sticks of celery, diced
• 2 carrots, diced
• 1 medium zucchini, finely chopped
• 2 medium potatoes, peeled and diced
• 2 bay leaves
• 1 can of cannellini or butter beans (or ½ cup of dried beans, soaked overnight)
• 1 x 400g can diced tomatoes
• 1 cup macaroni or other small pasta
• 1 cup of kale or spinach leaves
• 1 cup of savoy cabbage
• 1 tablespoon fresh basil leaves
• ½ cup of finely grated parmesan cheese
  salt and pepper

Method

1. Heat oil in large saucepan. Add onions, garlic, carrot and celery and cook for 2-3 minutes. 
2. Add bay leaves, beans, potatoes and tomatoes (with juice). Cover with water and bring to the boil. 
3. Add pasta and simmer for 25 minutes. 
4. Shred cabbage, kale/spinach and basil, add to soup and simmer a further 20 minutes. 
5. Season with salt and pepper. 
6. Serve in bowls with parmesan cheese, a drizzle of olive oil, and fresh crusty bread on the side. Omit parmesan to make dish vegan.