The success of this clear soup depends on the quality of the stock, so for the best results, be sure you use home-made vegetable stock rather than stock cubes.
1 small carrot
1 baby leek
1 celery stick
3 medium leaf green cabbage
3 3/4 cups vegetable stock
1 bay leaf
1 cup cooked cannellini or haricot beans
1/5 cup soup pasta, such as tiny shells, bows, stars or elbows
salt and black pepper
snipped fresh chives, to garnish
1. Cut the carrot, leek and celery into 2 inch long julienne strips. Slice the cabbage very finely.
2. Put the stock and bay leaf into a large saucepan and bring to the boil. Add the carrot, leek and celery, cover and simmer for 6 minutes.
3. Add the cabbage, beans and pasta shapes. Stir, then simmer uncovered for a further 4 - 5 minutes, or until the vegetables and pasta are tender.
4. Remove the bay leaf and season with salt and pepper to taste. Ladle into four soup bowls and garnish with snipped chives. Serve immediately.