Heat the oil in a large pan over a medium-high heat. Add the onion and cook for about 5 minutes until soft. Add the garlic and cook for 1 minute. Add the celery and carrot and cook for 2 minutes. Stir in the French beans and cook for 2 more minutes. Finally, add the cabbage with the basil and oregano, and salt and pepper to taste, then cook for 2 minutes.
Add the chopped tomatoes and the stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Stir in the kidney beans and pasta and cook for about 10 minutes, until the pasta and vegetables are tender. Adjust the seasoning, if required. Serve in bowls with the Parmesan cheese, if using.