Chop the onion into small squares along with the celery and leeks and sauté them. When they are almost translucent, add the carrots and turnip, also cut into small squares, and cook for a few minutes.

Peel the garlic, crush it with a knife, and add it to the mix. Sauté everything for another 2-3 minutes, then add the cabbage, cut into thin slices and halved. Add water until it almost covers the cabbage and bring to a boil until the cabbage reduces in size.

Add the ham bone and let it simmer for 1 hour. If using a pressure cooker, 30 minutes will suffice.

After the time has passed and the vegetables are ready, season with salt and pepper to taste. Keep in mind that the pasta needs salt, so don't be shy with it.

Once it's to your liking, add the pasta. I used thick fideuá noodles, which are very tasty and don't expand much, but you can use whatever you prefer. When the pasta is cooked, you can serve it. I hope you like it as much as I do!