It’s important to cut the vegetables into small pieces, even dice. If you have the rind from a chunk of Parmesan, add it to the broth – it adds a real depth of flavour. 
Serves 6.
- 3 tbsp olive oil
- 130g pancetta or streaky bacon, cut into cubes
- 2 carrots, diced
- 1 onion, diced
- 1 stick celery, diced
- 2-3 cloves garlic, finely chopped
- 200g potatoes, peeled and cubed
- 40g Savoy cabbage, finely shredded
- 1-2 tsp fresh thyme leaves, chopped
- 400g tinned chopped tomatoes
- 1.2 litres good chicken stock
- 400g tin cannellini beans, drained and rinsed
- 70g small pasta, such as macaroni or tubetti
- 3-4 tbsp chopped, flat-leaf parsley
- Salt and ground black pepper
- In a big pot, warm the oil over medium heat, then add the pancetta and sauté until just golden.
- Add the carrot, onion and celery, lower the heat and sauté, stirring, until soft, about seven minutes.
- Add the garlic, potatoes, cabbage and thyme, and cook until the cabbage wilts.
- Add the tomatoes, stock and a pinch of salt, and simmer, partially covered, for 40 minutes.
- Add the beans and pasta, and simmer for 20 minutes.
- Add more stock if it looks a bit thick.
- Taste, season and stir in the parsley.
Serve with Parmesan (or hard goat’s cheese) shavings.