Gino D’Acampo’s minestrone

3tbsp olive oil

2 onions, finely chopped

2 carrots, finely chopped

2 celery sticks, finely chopped

200g canned cannellini beans, drained

250g King Edward potatoes, chopped into 2cm chunks

200g dark green cabbage (cavolo nero), any coarse stems removed, leaves roughly chopped

400g can of chopped tomatoes

200g French beans, finely chopped

2L vegetable stock, made with stock cubes

120g dried conchigliette pasta (baby shells)

4tbsp roughly chopped flat leaf parsley leaves

Fine sea salt and freshly ground black pepper

60g finely grated pecorino cheese, to serve