from the Mary Day

Olive oil to cover bottom of pot
1 onion, chopped
2 stalks celery, chopped
Fresh or dried parsley and basil
5 cloves garlic, minced or simply smashed
2 carrots, chopped
1/4 rutabega, chopped
1/4 green cabbage, chopped
1 T. tomato paste or 1 can crushed tomatoes
1 small zucchini, sliced
1 can cannelini beans, drained and rinsed
1 c. small pasta (shells, ditalini, ruffles)
2 fresh tomatoes, chopped
Salt and pepper
1 1/2 quarts water (12 cups)
Fresh parsley or basil

Begin sautéing the onion and celery in olive oil. Add garlic and herbs. When these are soft and the onion is translucent, add the carrots, potato, rutabega, cabbage, tomato paste or crushed tomatoes, some salt and pepper, the zucchini and enough water to cover. Bring to a boil, then reduce to a simmer and let simmer until all the vegetables are tender. Add the beans, fresh tomatoes and pasta; add more water if it needs it. (You can also add green beans or peas if you wish.) Keep simmering until pasta and vegetables are cooked and soup is hot. Adjust salt and pepper. Stir in fresh minced parsley and basil. Let stand a few minutes before serving.