• 50g butter
• 1 onion finely chopped
• 2 garlic cloves crushed
• ½ cup parsley chopped
• 100g bacon, chopped
• 2 sage leaves
• 3 celery stalks sliced
• 2 carrots sliced
• 2 potatoes peeled
• 2 tins, 850g crushed tomatoes
• 1 tbsp tomato paste
• 2 ½ litres Massel Chicken or Vegetable Stock
• 2 zucchini chopped
• 200g frozen peas
• 120g green beans
• 1 tin, 425g borlotti beans
• ¼ cabbage shredded
• black pepper
• 150g Buontempo Macaroni pasta
• Grated parmesan cheese

Melt the butter in a large saucepan and add the onion, garlic, parsley, bacon and sage. Cook over low heat until onion is soft and golden. Add the celery, carrots and potatoes and cook for 5 minutes. Stir in the tomatoes and tomato paste and season with pepper. Add the stock and bring slowly to the boil. Cover and leave to simmer for 2 hours, stirring occasionally. Add zucchini, peas, green beans, borlotti beans, cabbage and pasta. Simmer until pasta is al dente. Top with grated parmesan cheese to serve.