Slice 1 medium leek, 1 large onion, 1 carrot and 2 celery sticks. Shred 175g of cabbage and finely chop 2 tbsp of fresh parsley. Place all the vegetables and parsley in a large pan together with 225g of green beans, 1 large can of chopped tomatoes, 1 large can of drained cannellini beans in water, 1 tsp of mixed herbs, 1 tsp of sugar and 900ml homemade vegetable stock. Season with black pepper, bring to the boil, then simmer for around 1 hour. Add 150g of mini pasta shapes and simmer for a further 10 minutes, until cooked. Once you've added the pasta, cut ½ wholegrain baguette into 3cm slices and grate 120g of reduced-fat cheese. Top the bread with the cheese and place under a hot grill until the cheese melts. Divide the soup between 4 bowls and serve with the cheesy toast. Finish with a 125g pot of Activia Strawberry Yogurt for each person.