Genoese Minestrone

• 1/4 cup dried navy beans (or other small white beans)
• 2 slices bacon, cut into 1/4-inch dice
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1/4 cup chopped fresh parsley
• 1 medium onion, chopped
• 3 quarts water
• 3 carrots, pared, cut into 1/2-inch dice
• 3 medium zucchini, quartered lengthwise, sliced
• 4 ripe medium tomatoes, peeled, seeded, cut into 1/2-inch dice
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 small head savoy cabbage, shredded (about 3 cups)
• 1 cup small shell pasta
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh basil

1. Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour).
2. Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours.
3. Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes.
4. Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.

beans, bacon, extra virgin olive oil, garlic, parsley, onion, water, carrots, zucchini, tomatoes, salt, fresh ground pepper, head savoy cabbage, shell pasta, freshly grated parmesan cheese, fresh basil

Taken from www.food.com/recipe/genoese-minestrone-349979 (may not work)