Fry the pancetta until crispy, remove from the pan.
Add in the onion, carrot, celery & courgette & fry with a pinch of salt until softened.
Briefly stir in the garlic & herbs.
Add in the ingredients up to the chopped tomatoes along with 500ml water.
Simmer for 25-30 minutes until the veg is tender.
Season well & add the pasta & cabbage.
Continue to cook for a further 10 minutes.
Serve up with a good grating of parmesan & scoop up with some crusty buttered bread.
