For Soup

• 3 tbsp olive oil
• 2-3 cloves garlic, minced
• 1 large Spanish onion, diced
• 2 ribs celery, diced
• 4 large carrots, sliced
• 3 cups diced white cabbage
• 2 cans garbanzo beans (15 or 16 oz each), divided
• 15 or 16 oz can cannellini beans
• 15 or 16 oz can kidney beans
• 28 oz can crushed tomatoes
• 28 oz can stewed or peeled tomatoes (San Marzano suggested)
• 10 cups chicken stock (vegetable stock can be substituted)
• 2 cups tomato juice
• 2-3 bay leaves
• 2 tsp dried oregano
• salt & pepper
• 2 tsp dried basil
• 2 zucchini, diced
• 2 summer squash, diced
• 1 lb fresh green beans, snipped
• 3 cups fresh spinach
• ¼ cup chopped parsley leaves
• ¼ cup chopped basil leaves
• 1 tbsp balsamic vinegar or reduction

For Pasta

• 1 cup ditalini or small ridged pasta, cooked according to package directions
• ice water
• olive oil
• chopped parsley leaves

Serving Suggestions

• Parmigiano Reggiano, grated
• crusty bread or breadsticks

1. Heat a heavy-bottomed stockpot to medium-high heat and add the olive oil
2. Add the onions, celery, carrots, garlic and cabbage and sauté for 10-12 minutes
3. Add the tomatoes, juices, stock, kidney beans, garbanzo beans and one can of the cannellini beans
4. Take the other can of cannellini beans and puree in a food processor until smooth and add to the soup along with the dried herbs and bay leaves
5. Bring to a boil and then turn down to a simmer, cover and cook for 35 minutes
6. Remove the cover and add the remaining vegetables, parsley, basil and balsamic vinegar. Season with salt and pepper and cook an additional 15 minutes
7. While the remaining vegetables are simmering, cook pasta according to package directions. Toss with 2 tbsp olive oil, and about a tbsp of the parsley. Set aside
8. To serve, spoon some of the cooked pasta into individual bowls. Top with the soup and stir to combine 
9. Garnish with grated Parmesan cheese and crusty bread or breadsticks