1 lb. dried great northern white beans
1/2 c. oil
5 slices bacon, chopped
2 cloves garlic, chopped
1 lg. onion, chopped
4 carrots, diced
6 celery stalks, diced
1 (8 oz.) can plum tomatoes
1/4 c. chopped fresh basil
1 tbsp. chopped parsley
2 c. peeled & diced potatoes
4 med. zucchini, diced
1/2 lb. fresh green beans, cut into 1/2" pieces
1 sm. savoy cabbage, shredded
2 qts. homemade or canned beef broth
1/2 c. grated Parmesan cheese
1/2 tsp. pepper
Salt to taste

Cover washed beans with water; soak overnight. In a small skillet, cook oil, bacon, garlic and onion over medium heat for 10 minutes, stirring occasionally. Drain beans and put into a large pot; add bacon-onion mixture, carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and broth; cover and simmer 4 hours. Before serving, stir in the cheese, pepper and salt. Serves 10 to 12.

Substitutions and additions for minestrone soup: 1 cup rice can be added or 1 cup small macaroni can be added during last hour of cooking.

Spinach or Swiss chard can be substituted for cabbage.

Canned beans can be substituted for dried or fresh beans.