Place a large saucepan over a medium heat, add a little oil then add the carrot, onion, celery, oregano and bay leaves. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.
Add the chopped garlic and cook for a further minute. Stir in the tomato purée then cook for one more minute.
Pour in the chopped tinned tomatoes and the vegetable stock. Add the diced potato.
Bring it to the boil, then reduced to a simmer and cook for ten minutes.
Add the haricot beans and the pasta. Cook for ten more minutes, or until the pasta is cooked.
If it starts to look dry just add a bit of water. Once the pasta is cooked, stir in the cabbage and the red pepper. Taste for seasoning then cook for two more minutes.
Stir in the fresh basil before serving.
Serve with grated parmesan and some chunks of bread.
