200 g (7 oz) canned cannellini beans, rinsed and drained
4 tablespoons fresh green pesto
25 g (1 oz) Parmesan cheese, grated
salt and pepper
crusty bread, to serve
Heat the oil in a large, heavy-based saucepan. Add the onion, celery and carrot and cook for 5 minutes until softened, then add the garlic and cook for a further 1 minute. Pour in the tomatoes and stock, add the rosemary and bring to the boil. Reduce the heat and simmer for 15 minutes.
Add the pasta and cabbage and cook for 5–7 minutes, or according to the pack instructions. Stir in the beans and heat through, then season to taste. Ladle the soup into warmed bowls, drizzle with the pesto, sprinkle with the Parmesan and serve with crusty bread.