Winter Minestrone Soup

In a large soup pan, gently fry the onions, garlic, carrots and leek in the olive oil for 10 minutes.

Add the stock and tinned tomatoes to the pan and simmer for another 10 minutes.

Use your hands to break the spaghetti into short pieces, add them to the soup pan with the shredded cabbage and cannellini beans.

Simmer gently for a further 10 minutes or until the spaghetti is just cooked, with a bit of bite. Stir in a handful of fresh parsley and season to taste with salt and pepper.