1 c. kidney (red or white) beans
1/2 c. diced bacon
1 Italian sausage, cut up
1 clove garlic
1 lg. onion, cubed
2 1/2 quarts beef stock (or canned beef broth)
3 lg. carrots, peeled & sliced
2 or 3 ribs celery, sliced
1 sm. head cabbage, chopped in lg pieces or head of endive
1 (8 oz.) can tomato sauce (more if you prefer)
1 1/2 c. fresh or canned green beans
1 c. fresh peas
1 c. carbanzo beans
1 c. ham, chopped in lg cubes
Salt & pepper to taste
2 potatoes, cubed
1 1/2 c. sm. pasta
Parsley, oregano & sweet basil

Saute bacon and sausage in large stock pot until brown. Pour off most of fat. Add garlic, chopped onions, sliced carrots, celery and fresh green beans. Cook until vegetables begin to soft stirring. Add beef stock and tomato sauce, simmer about 1/2 hour. Add cabbage or endive. Simmer slowly about 1 hour. Add all other ingredients and cook about 1/2 hour longer. Boil pasta about 5 minutes, drain and add to pot. Season to taste. Cook until paste is tender, adding more liquid as needed. You can add any vegetables you like to this dish. It can be served as a soup or thicker as minestra.

My mom always called it minestra. That's what it is called in Italy. We served it thick like a stew.