1/2 lb Dried white beans, soaked in

1 t Olive oil

1/8 lb Salt pork, cut into small di

1 ea Garlic clove, chopped fine

1 ea Onion, small, chopped

1 ea Leek, diced

1 t Parsley, chopped

1 t Basil, chopped

1 T Tomato paste

3 ea Tomatoes, peeled, seeded and

3 ea Celery stalks, chopped

2 ea Carrots, sliced

2 ea Potatoes, diced

1/4 ea Cabbage, small, shredded

1 ea Turnip, small, peeled and di

2 ea Zucchini, diced

1 1/2 qt Water

1 x Salt to taste

1/2 t Freshly ground pepper

1 c Elbow macaroni or ditali

6 T Parmesan cheese, grated

Fat grams per serving: Approx. Cook Time: 60 Drain the beans and boil them in 3 quarts water about 1 hour, or until tender. Place the olive oil in a large kettle and add the salt pork, garlic, onions, leek, parsley, and basil. Brown lightly. Add the tomato paste thinned with a little water and cook 5 minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt & pepper and cook slowly 45 minutes to 1 hour. Add the beans. Add the macaroni and cook 10 minutes, or until tender. Correct the seasonings and pour into heated bowls. Serve immediately, sprinkled with grated parmesan cheese.