Cabbage and Pasta Soup

• 6 leaves of white cabbage
• 1 tablespoon olive oil
• 1 chopped clove of garlic
• 1 slice of bacon, diced
• 3 1/2 cups chicken stock
• salt and pepper to taste
• 5 oz small pasta shells

Cut the cabbage into thin strips. Heat olive oil in a saucepan and fry the garlic, bacon and cabbage together for 2 minutes, stirring regularly.

Add the stock and season with salt and pepper. Bring to a boil and cook over moderate heat for 15 minutes, stirring occasionally.

Add the pasta to the soup, stir and cook for 15 minutes.

Adjust the seasoning and serve.