1 c. short-shaped pasta, cooked
2 c. onion, chopped
6 cloves garlic, crushed
3 celery stalks, diced
4 carrots, diced
1 slice of prosciutto, diced
4 soft tomatoes, peeled, seeded & diced
4 plum tomatoes, peeled & diced
1 leek (diced, white part only)
1 c. fresh green beans, diced
1 c. savoy cabbage, chopped
1 tsp. Italian herb seasoning
1/2 tsp. thyme
Black pepper to taste
3 c. chicken stock
1 c. fresh Italian parsley, chopped
1 can of cannellini beans, drained & rinsed
1/2 c. Parmesan cheese
2 tbsp. olive oil
6 slices Italian bread, toasted

Cook pasta. In large saucepan, saute the onion, garlic, celery, carrots and prosciutto for 5 minutes in the oil. Add the tomatoes, leek, green beans, cabbage, and seasonings; cover and cook over medium heat for 10 minutes with the stock. Add the parsley, beans and Parmesan cheese and cook for 5 more minutes.

Drain pasta and add to soup. If the soup is thick, add some hot water and blend thoroughly. Sprinkle with a few drops of olive oil after serving and add one piece of bread to each bowl of soup. 6 servings.