Instructions: Saute the onion and celery in the oil until 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 stock, reserved tomato juice, and beans and bring to a boil. Add half 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.

When ready to serve, stir in the rest of the parsley, maybe sprinkle in some more minced garlic. Season to taste and grate in some black pepper. Ladle into bowls and pass the parmesan.

Comments: A rich and filling Italian soup for cold days and nights. Serve hot in small portions to 6 to 8 for a nice start to a larger meal - or to 4 who just want to stuff themselves on soup, bread, and maybe some red wine.

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