Ingredients

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 leek, white and light green part, sliced
• 1 can diced tomatoes
• 2 medium yellow potatoes, cubed
• 1/4 cup fresh basil
• 1/4 cup parsley
• 8 cup cold water
• 1 cup dry Cannellini beans, soaked in water overnight
• 1 tbsp Italian seasoning
• 1 tbsp salt
• 1/2 tbsp black pepper
• 1 head Napa cabbage, roughly chopped
• 1 cup dry Ditalini Pasta
• Parmigiano-Reggiano cheese, grated

Directions

1. Rinse the Cannellini beans that have been soaking overnight. In a large pot, cook the soaked Cannellini beans for 75 minutes.
2. In a large stock pot, over medium heat, add the olive oil.
3. Sauté the onion for 5 minutes, add the garlic and sauté for another minute.
4. Add the carrots, celery and leek, mix well and sauté for 5 minutes.
5. Add the tomatoes, potatoes, basil and parsley, mix well and sauté for 3 minutes.
6. Add 8 cups of water, mix well and bring to a simmer.
7. Add the cooked Cannellini beans, Italian seasoning, salt and pepper. Mix well. Cook for 10 minutes.
8. In a separate pot cook the Ditalini Pasta as per the package instructions.
9. Add the Napa cabbage and the cooked pasta.
10. Taste and adjust for salt and pepper.
11. Serve with the grated Parmigiano-Reggiano cheese.