1.5 cups dry cannellini beans
1 cup chopped carrots
10 cups chicken broth
6 slices bacon, cut into 1/4 inch strips
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
26 ounce can tomatoes with juice, chopped
2 cups finely shredded cabbage
2 cups sliced zucchini
6 tablespoons fresh basil, chopped
1/2 teaspoon rubbed sage
3 ounces tubular pasta
salt and freshly ground pepper
Parmesan cheese, freshly grated
Prepare the beans: Rinse and pick over beans. Pour boiling water over beans to cover by 2 inches; cover and set aside for 1 hour. Drain, rinse, return to pot and add 10 cups of broth, and carrots. Cover and simmer 30 minutes or until beans are tender. Prepare vegetables: Sauté bacon; reserve 2 tablespoons of drippings and set aside. Sauté onion and celery in drippings, adding garlic when vegetables are almost tender. Add vegetables to beans along with tomatoes, cabbage, zucchini, basil, and sage. Bring to a boil and stir in pasta. Simmer 10 to 15 minutes. Stir in bacon and add salt and pepper to taste. Serve with freshly grated Parmesan cheese, if desired. Makes 8 servings
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