Step 1

Place the cannellini beans in a large bowl and cover with water. Leave them to soak overnight.Drain the beans and then rinse under cold water.

Step 2

In a stock pot heat oil over medium-low heat. Add onion, bacon (if used) and garlic and saute for about 5 minutes until soft.

Step 3

Add carrots, celery and salt and cook for another 5 minutes stirring from time to time.

Step 4

Add diced tomatoes, water and vegetable stock, white beans and herbs and bring to boil. Reduce heat, cover the pot and simmer gently for about 1 hr or until beans are tender.

Step 5

Add cabbage, potatoes and turnip and cook for 15 minutes or until all vegetables are tender. Add the red kidney beans, season to taste and is ready to be served.

Step 6

Meanwhile cook pasta in a different pot of boiling water until al dente. Drain and set aside until soup is ready to serve. (You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.) Refrigerating soup improves the flavors.

Step 7

Serve the soup sprinkled with Parmesan Cheese and garnish with fresh parsley along crusty or toasted bread.