Heat the oil in a pan, add the chopped vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
Stir in the tomato purée, stock and tomatoes.
Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins.
Season to taste, sprinkle with parmesan if you like it, and serve with crusty bread.