- 1/2 cup dried red beans
- 5 cups water
- 2 cups shredded green cabbage
- 1 1/2 cups chopped tomatoes
- 1 small onion, chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 medium russet potato, peeled, left whole
- 1 small russet potato, peeled, diced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons finely chopped garlic
- 1 teaspoon salt
- 1/2 cup small shell pasta
- 1/2 cup chopped fresh basil
- Freshly grated Parmesan cheese
- Place beans in medium bowl. Add enough cold water to cover by 2 inches; soak overnight. Drain.
- Place beans in large Dutch oven. Add 5 cups water and next 11 ingredients and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
- Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.