Servings: 6

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
 
1 ONION, CHOPPED 1 ONION, CHOPPED
 
3 CLOVES GARLIC, MINCED 3 CLOVES GARLIC, MINCED
 
1 CUP CARROTS,CHOPED 1 CUP CARROTS,CHOPED
 
1 TO 2 CUPS CELERY, CHOPPED 1 TO 2 CUPS CELERY, CHOPPED
 
2 PLUM TOMATOES, CHOPPED 2 PLUM TOMATOES, CHOPPED
 
2 POTATOES, CUBED 2 POTATOES, CUBED
 
1/4CUP BASIL LEAVES ¼CUP BASIL LEAVES
 
1/2 CUP PARSLEY, CHOPPED ½ CUP PARSLEY, CHOPPED
 
2 QUARTS WATER 2 QUARTS WATER
 
1 CUP DRY CANNELLINI BEANS, SOAKED OVERNIGHT 1 CUP DRY CANNELLINI BEANS, SOAKED OVERNIGHT
 
1 HEAD SAVOY CABBAGE, ROUGHLY CHOPPED 1 HEAD SAVOY CABBAGE, ROUGHLY CHOPPED
 
1 CUP DRY DITALINI. PASTA, COOKED AL DENTE 1 CUP DRY DITALINI. PASTA, COOKED AL DENTE
 
ROMANO CHEESE, GRATED ROMANO CHEESE, GRATED
 
SALT AND PEPPER TO TASTE SALT AND PEPPER TO TASTE

IN A LARGE POT, HEAT TWO TABLESPOONS OLIVE OIL AND SAUTE THE ONION AND GARLIC.
ADD THE CARROTS, CELERY AND TOMATOES AND SAUTE FOR THREE MINUTES.
ADD THE CUBED POTATOES AND SAUTE FOR ANOTHER THREE MINUTES.
ADD THE BASIL LEAVES AND PARSLEY AND SAUTE FOR THREE MINUTES.
ADD 1 QUART OF WATER AND BRING TO A SLOW BOIL, ADD THE BEANS AND BRING BACK TO A SLOW BOIL.
ADD THE CABBAGE AND COOK UNTIL. TENDER.
ADD THE DITALINI PASTA AND SERVE.

GARNISH WITH ROMANO CHEESE AND SALT AND PEPPER TO TASTE  GARNISH WITH ROMANO CHEESE AND SALT AND PEPPER TO TASTE