• 3 Tbsp. Extra-virgin olive oil
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 1 Carrot, diced
• 1 stalk Celery, diced
• 1 large Zucchini, cubed
• 2 cups Cabbage, shredded
• 2 cups Cooked navy beans
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes with juice

• 1 cup Dei Fratelli Crushed Tomatoes
• 2 small Potatoes, peeled and diced
• 8 cups Chicken stock or water
• Salt and pepper to taste
• 1 tsp. Dried parsley
• 1 cup Grated 6 cheese Italian blend (mozzarella, provolone, asiago, parmesan, romano and fontina cheeses)
• 2 cups Pasta (use your favorite kind), cooked and drained

Preparation:
Heat oil over medium heat in a very large saucepan. Add onion and cook, until softened, 2 to 3 minutes. Add carrot, celery, cabbage, zucchini and garlic; cook 2 to 3 minutes. Add diced tomatoes, crushed tomatoes, potatoes, chicken stock, and beans. Add salt, pepper and parsley. Bring to a boil and reduce heat to medium and simmer for 45 minutes.

Take off heat and stir in cheese until well blended with soup. Add cooked pasta and stir. Cover and let sit at least 5 minutes before serving so pasta absorbs some of the soup.

Serve with a crispy Italian bread.

Serves 8-10