Instructions: In a casserole heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful, with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto enrichment.

For the pesto: In a food processor or blender combine garlic, basil leaves, grated Parmesan. With the motor running drizzle in the olive oil. Transfer to a bowl and season to taste with salt and pepper.

This recipe yields 4 servings.

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