Instructions

1. Chop the onion and carrot. Slice the celery and shred the cabbage.
2. In a saucepan, heat the oil, then fry the pancetta until crisp. Transfer to a plate then, at low temperature, cook the onion, carrot and celery until softened. This will take about 8-10 minutes.
3. Stir in the tomato purée, chopped tomatoes & broth then drain the beans and add to the stock. Bring to the boil and cook for 10 minutes.
4. Add the pancetta and the cabbage then simmer (under cover) for 5 minutes. Season to taste.
5. Serve with some Parmesan cheese scattered on top, if you like.