Ingredients

• 1/4 cup dried navy beans (or other small white beans)
• 2 slices bacon, cut into 1/4-inch dice
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1/4 cup chopped fresh parsley
• 1 medium onion, chopped
• 3 quarts water
• 3 carrots, pared, cut into 1/2-inch dice
• 3 medium zucchini, quartered lengthwise, sliced
• 4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 small head savoy cabbage, shredded (about 3 cups)
• 1 cup small shell pasta
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).

2. Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.

3. Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.

4. Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.