Serves 10-12

Ingredients:

2 large onions (chopped)

1 whole head garlic (cloves peeled, chopped) + 2 extra cloves (whole)

1 cup canellini (broad butter Lima beans)

2 cups carrots (peeled, chopped)

2 cups green string beans (trimmed)

2 cups potatoes (peeled, cubed)

2 cups peeled tomatoes (chopped)

2 cups celery heads and stems (washed, chopped)

7-8 cups Korean cabbage (torn)

1 cup ditalini pasta (boiled al dente)

Parmesan or Pecorino Romano (grated)

1/4 cup parsley

2-3 bay leaves

3 tbsp extra virgin olive oil

Salt + pepper + oregano

Method:

Start by soaking the dried beans for overnight before you cook the soup; in tap water, with two or three bay leaves and the two whole garlic cloves.  Next morning; discard soaking waters.  Rinse thoroughly under running tap water.  Strain and place into a large pot.  Cover with fresh tap water up to half the pot.  Add bay leaves and the two whole, peeled garlic pods.  Bring to the boil, over medium heat, covered; until almost done.  In another pot; boil pasta in salted boiling water; only until al dente.  Drain and reserve pasta waters aside.  Meanwhile, heat another large, wide cooking pot; over medium-high heat.  Add olive oil.  Stir in onion until  only translucent and about to change colour.  Halfway stirring; add chopped garlic cloves and stir gently.  Season.  Stir until fragrant, then add carrots.  Stir and add string beans, then potatoes, celery, tomatoes; gently stirring after each addition.  Srain canellini from its hot waters and add it to Ministrone pot.  Cover and allow to cook for ten more minutes; covered, with the rest of ingredients.  Add the cabbage  in.  When wilted in the pot and collapsed; add drained pasta.  Stir it in to combine; adding hot water; if needed, or add pasta waters instead.  Taste for salt.  Serve with grated cheese aside.

*A version of this article appears in print in the 27 February, 2020 edition of Al-Ahram Weekly