To make the soup
Cut the savoy cabbage into strips. Peel the carrots and cut into thin slices. Cut the leek into rings and cut the sausage into pieces approx. 1 cm thick. Wash and drain the chickpeas in a sieve.
Without adding any oil, fry the diced bacon in a wide pan until crispy. Add the vegetables and cook for approx. 2 mins. Pour in the stock and bring to the boil. Add the pasta, cook until the pasta is al dente. Add the chickpeas and sausage, heat through.