1) Heat the oil in a large pan, add the onion, carrot, and celery and saute gently for 5 minutes, stirring frequently. Add the bouquet garni (or a pinch of parsley, a few sprigs of thyme, and a bay leaf) with the chopped tomatoes. Half-fill the empty tomato can with water, swirl to remove all the remaining tomatoes, then pour into the pan.
2) Add the pasta with the stock and bring to a boil. Reduce the heat to a simmer and cook for 12 minutes, or until the vegetables are almost tender.
3) Discard any outer leaves and hard central core from the cabbage and shred. Wash well, then add to the pan with pepper to taste. Continue to cook for 5 to 8 minutes, or until all the vegetables are tender, but still firm to the bite. Serve divided equally among 4 warmed bowls.