2 Tbsp olive oil
1 brown onion, finely chopped
150g flat pancetta, finely chopped
2 carrots, diced
2 sticks celery, diced
1 (250g) large potato, peeled, diced
2 cloves garlic, crushed
400g can diced Italian tomatoes
8 cups chicken stock
1 cup small pasta (such as small shells)
400g can diced borlotti beans, drained, rinsed
1 large zucchini, diced
100g green beans, cut into 2cm pieces
1 cup shredded savoy cabbage
Flat-leaf parsley, finely chopped, to serve
Shaved parmesan, to serve
Garlic bread, to serve
Heat oil in a large deep saucepan over a medium heat.
Add onion, pancetta, carrot, celery, potato and garlic and cook for 10 minutes or until vegetables begin to caramelise.
Add tomato and stock and bring to the boil. Reduce heat to low and simmer for 20 minutes.
Add pasta and cook for 10 minutes.
Add borlotti beans, zucchini, green beans and cabbage and cook for 5 minutes or until just tender. Ladle soup into serving bowls and top with parsley and parmesan. Serve with garlic bread on the side.