|Dried great northern beans||7 Ounce, rinsed and picked over (200 Grams, 1 Cup)|
|Garlic||1⁄3 Ounce, peeled (10 Grams Or 3 Medium Cloves)|
|Parsley||1⁄2 Ounce (15 Grams Or 1/2 Cup)|
|Fresh sage||1 Tablespoon|
|Prosciutto||4 Ounce, cut into 1 inch pieces (110 Grams)|
|Onions||8 Ounce, peeled and quartered (2 Medium Ones Or 230 Grams)|
|Red pepper||2 Ounce, seeded and cut into 1-inch pieces (1/2 Of A Small Sized Pepper Or 55 Grams)|
|Tomatoes||14 Ounce, peeled, seeded, and quartered (2 Large Ones Or 400 Grams)|
|Carrots||6 Ounce, peeled, halved lengthwise, and cut to fit the feed tube vertically (2 Medium Ones Or 170 Grams)|
|Celery rib||2 Ounce, halved lengthwise and cut to fit the feed tube vertically (1 Medium One Or 55 Grams)|
|Zucchini||12 Ounce, quartered lengthwise and cut to fit the feed tube vertically (340 Grams Or 2 Medium Ones)|
|Savoy cabbage||8 Ounce, cut to fit the feed tube horizontally (230 Grams)|
|Olive oil||60 Milliliter (1/4 Cup)|
|All purpose potatoes||18 Ounce, peeled and cut into 1/4-inch dice (510 Grams Or 3 Medium Ones)|
|Swiss chard||8 Ounce, cut into 1-inch pieces (1 Bunch Or 230 Grams)|
|Homemade beef broth/3 cups canned broth mixed with 3 cups water||1 1⁄2 Liter (Or 6 Cups Homemade)|
|Freshly ground black pepper||To Taste|
|Parmesan cheese||4 Ounce (110 Grams At Room Temperature)|
Soak the beans in water to cover by 2 inches [5cm] in a bowl overnight.
Drain the beans and place in a large pot.
Cover with 1 inch [2.5cm] water, add 1 teaspoon salt, and bring to a simmer over moderate heat.
Cook until almost tender, about 45 minutes.
Drop the garlic through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 10 seconds.
Add the parsley and sage and chop fine, about 10 seconds.
Add the prosciutto and chop coarsely, about 10 pulses.
Chop separately the onions, about 5 pulses; the red pepper, about 4 pulses; and the tomatoes, about 4 pulses.
Slice separately the carrots, celery, and zucchini with the thick [6mm] slicing disc and reserve.
Slice the cabbage with the ultra-thin [1mm] slicing disc.
Saute the prosciutto mixture in the olive oil in a large pot over medium-low heat for 5 minutes.
Add the celery, carrots, and onions and saute until soft, about 10 minutes.
Add the zucchini, red pepper, tomatoes, potatoes, Swiss chard, and broth and simmer, partially covered and stirring often, for 1 1/2 hours.
Add the beans, cabbage, and salt and pepper to taste and simmer for 1 hour.
Shred the Parmesan with the medium shredding disc and stir into the soup.