|Dried flageolet/Haricot / white kidney beans||1⁄2 Cup (8 tbs), soaked overnight|
|Olive oil||1 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Dried parsley||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Zucchini||2 , chopped|
|Hard white cabbage||1 Cup (16 tbs), chopped|
|Turnip||1 Medium, chopped|
|Carrots||2 , chopped|
|Potatoes||2 Medium, chopped|
|Celery stick||3 , chopped|
|Tomato paste||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Macaroni||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Drain the beans and rinse.
Boil fast for 10 minutes, then turn down the heat and simmer gently for 50-60 minutes.
Heat the oil in a very large saucepan and saute the onion and garlic.
Add the herbs and continue to saute.
Add the prepared vegetables to the saucepan and stir over a medium heat for about 5 minutes.
Peel the tomatoes (plunge them into boiling water for 1-2 minutes, then into cold water, and remove the skins).
Chop the tomatoes finely, removing the larger seeds.
Add the tomatoes and the tomato paste to the vegetable mix and cover all with the water.
Put a lid on the pan and simmer slowly for 45-60 minutes, until the vegetables are tender.
Add the macaroni and the cooked beans to the soup, with a little extra water if necessary, and cook for another 15 minutes, stirring well.
Season with salt and pepper.
Ladle into soup bowls and sprinkle with a little Parmesan cheese.