750 ml (1 1/4 pints) hot chicken or vegetable stock
2 thyme sprigs, leaves stripped
125 g (4 oz) ditalini pasta
400 g (13 oz) can cannellini beans, rinsed and drained
1/2 head of Savoy cabbage, shredded
salt and pepper
grated Parmesan cheese, to serve
Heat the oil in a large saucepan, add the onion, carrot and celery and cook over a low heat for 10 minutes until really soft.
Stir in the tomato purée and garlic, then add the tomatoes, stock and thyme and simmer for 10 minutes.
Add the pasta and beans to the soup and cook for a further 10 minutes or until the pasta is cooked through. Add the cabbage 5 minutes before the end of the cooking time and cook until tender. Season well.
Ladle into serving bowls and serve scattered with the Parmesan.