1/4 c. salt pork
1 onion
1 sm. leek
1 tbsp. olive oil
3 garlic cloves
1 tbsp. chopped parsley
2 sage leaves
3 carrots
1 zucchini
3 stalks celery
1 lg. tomato
2 c. shredded cabbage
6 basil leaves
9 c. chicken broth
3 tbsp. tomato paste
Salt and pepper
16 oz. can cannellini beans
1/4 lb. med. size pasta shells
Grated Parmesan cheese

Place salt pork in saucepan and fry until fat runs. Peel and finely chop the onion; trim and chop the leek. Add oil to saucepan and heat, then add onion, leek, peeled and crushed garlic, parsley and chopped sage. Cover and sweat for 10 minutes.

Meanwhile, peel the remaining vegetables, as necessary, and chop them. Add prepared vegetables and chopped basil to pan and cook, stirring, for 5 minutes. Gradually add broth, tomato paste, salt and pepper and bring to a boil. Cover tightly and cook gently for 1 1/4 hours.

Remove salt pork. Drain the canned beans and puree in blender or food processor. Add bean puree and pasta shells to soup and cook for 20 minutes more. Serve with Parmesan cheese.