Ingredients
1 tbsp olive oil
200g panchetta (buy thickly sliced - like bacon), chopped into smaller cubed pieces
1 large brown onion, chopped
3 carrots, chopped
4 large celery sticks, chopped
4 garlic cloves, finely chopped
1 tbsp dried oregano
1 tbsp dried thyme
4 tbsp tomato purée
1/2 cup dry white wine
2 x 400g tin chopped tomatoes
2.5L vegetable or chicken stock, liquid or from a cube
2 x 400g tin cannellini beans, drained and rinsed
125g pasta (about 1.25 cups of any small variety such as macaroni or fusili)
1⁄4 head green cabbage, finely shredded
Salt and pepper, to taste

Method
1. Add the pancetta to a large lidded saucepan (5L) over a medium heat. You wont need to add oil at this stage as the fat from the pancetta should be enough to grease the saucepan.

2. Add the oil, onion, carrots and celery, season with a little salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened.

3. Add the garlic and saute for another minute. Stir in the tomato purée, oregano and thyme and cook for a further three minutes.

4. Pour in the white wine and allow the alcohol to boil off. Wait until the liquid has reduced and thickened slightly before moving to the next step.

5. Add the tomatoes and stock. Cover with a lid and bring slowly to the boil. Reduce the heat and simmer, covered, for 15 minutes.

6. Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked.

7. Add the cabbage and cook for another 2 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.

8. Season to taste with salt and pepper before serving.

I recommend serving topped with a sprinkle of parmesan or grana padano cheese and a side of crusty, buttered bread.

Tip:

• You can add a bit of extra water if wanting a thinner soup consistency, I would recommend about 1/2-3/4 cup at most.