100g diced onion
100g bacon or pancetta
100g tomato paste
4 garlic cloves
2 litres stock (chicken or vegetable)
1 bouquet garni (celery, parsley, peppercorn, bay leaf, thyme sprigs)
1 tomato (skin off, small diced)
salt and pepper
Cut the potatoes, carrots, cabbage, celery, leek and turnip into small dice. Cut cauliflower into rosettes.
Top and tail the beans and cut into small pieces. Remove the rind and slice the bacon. Sweat the diced onion in butter until softened. Add the bacon and vegetables and sweat - avoiding colouring.
Add the tomato paste, crushed garlic and any herbs (eg, parsley, thyme). Roast lightly.
Add the stock and the bouquet garni and cook slowly for 20 minutes. Add the peas, beans, cauliflower, tomato and cook for another 10-15 minutes.
Add the boiled pasta and adjust the seasoning. Pre-warm the soup bowls and serve garnished with herbs such as sage/thyme or parsley. Serve with toasted bread and parmesan cheese.