Heat the oil in a large saucepan and sauté the onion, leek and celery over a low heat for 5-6 minutes, stirring occasionally until softened but not coloured. Add the garlic and chicken and sauté for a further 5 minutes stirring occasionally. Pour over the chicken stock and chopped tomatoes. Stir in the tomato purée and pasta shapes. Bring to the boil and simmer for 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan. Stir in the cabbage and cannellini beans and simmer for 5 minutes. Check the chicken is cooked through, with no pink showing.
To freeze, cool completely and transfer to a freezerproof container. Seal, label and freeze for up to 3 months. Defrost before reheating thoroughly before serving.
Tip: Farfalline (small dried pasta bows) are readily available in moist Tesco stores and online. However, you can use roughly broken spaghetti if liked.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.