|Parsley||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Fresh basil||3 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomatoes||3 Large, chopped|
|Bouillon||1 Cup (16 tbs)|
|Shredded cabbage||3 Cup (48 tbs)|
|Zucchini||2 Medium, chopped|
|Freshly ground black pepper||To Taste|
|Cooked cannellini beans/White kidney beans||3 Cup (48 tbs)|
|Rigatoni||1 Pound, cooked according to package directions|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Mince together the parsley, garlic, onion, bacon, leek, radishes, carrots and basil.
Heat the oil in a large kettle and cook the minced ingredients in it until they are soft, stirring frequently.
Add the tomatoes, bouillon, cabbage, zucchini, salt and pepper.
Cover and cook over low heat, stirring frequently, until the vegetables are tender, about ten minutes.
Add the beans and cook five minutes longer.
Toss the rigatoni with the butter and grated cheese.
Combine with the vegetables.