A delicious and classic Italian thick soup packed with vegetables, beans and pasta. It is a crowd-pleaser that is packed with nutrition because of all the vegetables. For my version I’ve used cabbage, courgette, celery, carrot, and spinach. It of course starts with the base of a soffritto, which involves cooking onion, carrot and celery, slowly to release a delicious aroma used for the base of many sauces and stews in Italian recipes. From there we’ve added our vegetables, which you can adapt according to the seasons, along with the protein from the beans, and carbohydrates from the pasta.