“Good Food Magazine, October 1986. Prep time does not include 1 hour of soaking time for beans.”
READY IN:
2hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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