# 2 tbsp olive oil
# 2 oz/55 g rindless pancetta or lean bacon, diced
# 2 onions , sliced
# 2 garlic cloves ,finely chopped
# 3 carrots , chopped
# 2 celery stalks, chopped
# 8 oz/ 225 g /1 cup dried cannellini beans ,soaked overnight in cold water to cover
# 14 oz/ 450 g canned chopped tomatoes
# 64 fl oz/2 liters/ 8 cup beef stock
# 12 oz/350 g potatoes ,diced
# 6 oz/175 g dried pepe bucato, macaroni ,or other soup pasta shapes
# 6 oz/175 g green beans, sliced
# 4 oz/ 115 g/1 cup fresh or frozen peas
# 8 oz/ 225 g savoy cabbage , shredded
# 3 tbsp chopped fresh flat-leaf parsley
# salt and pepper
# fresh parmesan cheese .
Method:- Heat the olive oil in a large, heavy bottom pan .Add the pancetta , onions and garlic and cook, stirring occasionally, for 5 minutes.
Add the carrots and celery and cook, stirring occasionally, for an additional 5 minutes or until all the vegetables and softened.
Drain the soaked beans and add them to the pan with the tomatoes and their can juices and the beef stock. Bring to a boil , then reduce the heat , cover and let simmer for 1 hour.
Add the potatoes , re-cover and cook for 15 minutes, then add the pasta, green beans, peas , cabbage, and parsley .Cover and cook for an additional 15 minutes or until all the vegetables tender. season with salt and pepper . Ladle the soup into warmed soup bowls and serve immediately with parmesan cheese shaving.