1/4 cup olive oil
1 cup onion, finely chopped
1/2 cup celery, with leaves, chopped
1 or 2 cloves garlic, minced
1 28-ounce tin of tomatoes, with juice
1 large can Italian white beans (Cannelli)
5 cups beef or vegetable stock
1/2 cup flat parsley, finely chopped
1 cup extra-finely sliced, then roughly chopped cabbage
2 zucchini, unpeeled and cut into little cubes
1/2 cup ditalini (little tiny macaroni)
Garnish: Parmesan cheese

Saute the onion and celery in the oil til wilted, toss in garlic and stir for a minute, then put in cut-up tomatoes and cook down for about 10 minutes to concentrate flavors. Stir in beef OR veg stock, reserved tomato juice, and beans and bring to a boil. Add the parsley, lower heat, and cook for about 30 minutes.
Add cabbage, zucchini, and ditalini and cook at a gentle boil until pasta is tender, about 15 minutes.


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