50g smoked, streaky bacon or pancetta, derinded and finely chopped
1 medium onion, finely chopped
2 celery stalks, washed and finely chopped
175g carrots, washed and finely chopped
2 medium ripe tomatoes, peeled and chopped
1 clove garlic, crushed
225g leeks, washed and finely chopped
175g green cabbage, washed and finely shredded
75g shortcut macaroni
1 tablespoon olive oil
1.5 litres) good chicken or vegetable stock
1 level dessertspoon tomato purée
2 tablespoons chopped parsley
1½ tablespoons fresh torn basil
salt and freshly milled black pepper
lots of grated Parmesan cheese (Parmigiano Reggiano)
Sweat bacon for a minute or two in the butter and oil before adding the onion, celery and carrots and then the tomatoes.
Stir in the crushed garlic and some salt and pepper
Cover and cook very gently for 20 minutes or so to allow the vegetables to sweat.
Pour in the stock, bring to the boil and simmer gently (covered) for about 1 hour.
Stir in finely chopped leeks, cabbage, macaroni and tomato purée and cook, unvoered for a further 10 minutes or until the pasta is cooked.
Finally, stir in the parsley and basil and serve sprinkled with Parmesan cheese.