From The Book of Soups by Lorna Rhodes – a very tasty soup (serves 4)
2 T olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 leek, sliced
2 carrots, diced
2 stalks celery sliced
7.5 c chicken or beef stock
1 T tomato paste
1 14 oz can navy beans drained
3 tomatoes peeled, seeded, chopped
2 oz green beans
1 oz soup pasta
2 c shredded cabbage
2 T chopped fresh parsley (cilantro?)
Parmesan cheese to garnish
Heat oil in large saucepan. Cook onion, garlic, leek over low heat 5 minutes.
Stir in carrots, celery, stock, tomato paste, and drained beans and bring to simmer.
Cover and cook 30 minutes. Stir in tomatoes and green beans and simmer 10 minutes.
Stir in pasta and cabbage. Season with salt and pepper. Cook 10 minutes or until pasta is tender. Stir in parsley. Garnish with cheese.