Instructions: In a large bowl, combine the beans with cold water to cover; soak overnight. Drain and rinse the beans and transfer to a large saucepan; add the broth, salt and pepper. Bring to a simmer over medium heat; cover and cook about 1 hour, until barely tender.

Meanwhile, place a large nonstick skillet over medium heat 30 seconds; heat the oil 30 seconds more. Add the onions, carrot, celery and garlic; cook, stirring frequently, about 3 minutes, until the onion is softened.

Stir the vegetable mixture into the bean mixture; add the tomatoes, the 1 cup juice and parsley. Reduce the heat to medium-low and simmer 20 minutes.

Add the cabbage, zucchini and pasta and cook 12-15 minutes more, until the cabbage is tender. Remove from heat; cover and let stand 10 minutes. Divide evenly among 8 bowls; sprinkle each portion with 1/2 teaspoon cheese and serve.

NOTES :
a meal in itself. Make it for a crowd, or freeze half for another time.

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