1/4 lb. dried beans (sm. white navy works well)
4 tbsp. olive oil
1 lg. onion
2 stalks celery
1 slice raw ham, diced
1 sm. cabbage
2 carrots
8 Swiss chard leaves
1/2 c. corn (frozen okay)
1/2 c. green beans (frozen okay)
1 sm. (10 oz.) can chopped tomatoes, strained
2 qts. stock (beef & chicken)
5 tbsp. chopped parsley
2 tbsp. chopped basil
1 tsp. ground rosemary
1/4 tsp. ground clove
Sm. dash of chili powder or cayenne
1/2 c. Parmesan cheese, grated
1/2 lb. pasta

Soak beans in warm water for 12 hours. Then drain.

Pour half the oil into a soup pan and saute over low heat the onion, celery and ham. Add the cabbage, carrots, chard and the beans and tomatoes. Pour the stock into the pan. Add the ground clove and rosemary. Bring to a boil and then simmer for about 45 minutes.

Meanwhile, place the remaining oil, the garlic, parsley, basil, cheese and the chili pepper into a blender and reduce to a pulp.

To the vegetable soup, add the corn, green beans, pasta and pulp mixture, and cook until pasta is done. Salt and pepper to taste. Sprinkle with Parmesan cheese. Serve.