This hearty soup can be made many different ways with different seasonings and vegetables.
Makes four serves.
Saute the onion and celery in a little olive oil. When the onion is soft add the garlic and cook for a half minute longer. Add the tomatoes and cabbage to the pot and cook until the cabbage is soft.
Remove from the heat and use a stick blender to turn the mixture into a nice smooth soup. Return to the heat and add the parsley. Season with salt, pepper and balsamic vinegar to taste.
Add all the potato and carrot and some more water if necessary then leave to simmer for about 15-20 minutes.
Check the potato is at least half cooked and add the pasta and the mushroom then leave to simmer for another 15-20 minutes.
When the potato is completely cooked add the peas and kidney beans, turn off the heat and leave for 5 minutes.
Add any further seasonings and serve.