500g can of pulses any beans of your choice – drained and rinsed
600mlvegetable stock
600mlboiling wateradd to the stock
200gof any pastasmall pasta for quick cooking/ large pasta for slow cooking - or gluten free pasta
1bouquet garni2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together
salt and pepper
Parmesan cheesefreshly grated to serve
Instructions
Heat the oil in a large saucepan. Add the chopped onions and garlic and fry for about 5 minutes or until the onions are soft and golden.
Add the prepared potato, carrot, leek, cabbage and celery to the saucepan. Cook for a further 2 minutes, stirring frequently, to coat all of the vegetables in the oil.
Add the tomatoes, beans, vegetable stock and bouquet garni to the pan, stirring to mix. Add in the pasta. Leave the soup to simmer, covered for 15-20 minutes or until all of the vegetables are just tender.
Remove the bouquet garni, season with salt and pepper to taste and serve with plenty of freshly grated Parmesan.