4 qts. water
1 lb. each ham and bony chicken parts (ham is optional)
1/4 lb. sliced prosciutto or bacon (optional)
2 c. each diced potato and sliced celery
4 sm. zucchini sliced in 1/2-inch pieces
1 1/2 c. sliced leeks
1 lb. Italian green beans cut into 2-3 inch lengths
1/2 c. salad macaroni
1 c. freshly shelled peas
3-4 c. shredded cabbage
About 2 tsp. salt
About 1 c. pesto (recipe follows)

In a large kettle combine water, ham, chicken, and prosciutto; set on high heat and simmer fro 2 hours. Strain and reserve stock; discard meat and bones. Bring stock to a boil, add potatoes, and reduce heat. Cover and simmer for 10 minutes.

Remove cover and add celery, zucchini, leeks, green beans, and macaroni; simmer uncovered for 5 minutes. Stir in peas and cabbage and cook uncovered for 4-5 minutes. Salt to taste.

Ladle soup at once into bowls and spoon in pesto to taste. Makes 10-12 main dish servings.

1/4 - 1/2 c. pine nuts
2 c. lightly packed fresh basil
1 c. freshly grated Parmesan
1-2 cloves garlic

Place all in a blender or food processor. Process until basil is finely chopped. Use pesto at once or place in small jars and add a thin layer of olive oil to each jar to keep pesto from darkening. Refrigerate for up to a week.