1 small carrot
1 baby leek
1 celery stalk
2 ounces green cabbage
3 3/4 cups vegetable stock
1 bay leaf
1 cup cooked cannellini or navy beans
1/3 cup soup pasta, such as tiny shells, bows, stars or elbows
Salt and black pepper
Chopped fresh chives, to garnish

Preparation Instructions:

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 a boil. Add the carrot, leeek and celery, cover and simmer for 6 minutes.

3. Add the cabbage, beans and pasta shapes. Stir, then simmer uncovered for another 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 chopped cives. Serve immediately.