There are many versions of this soup. Vegetables such as spinach, small marrows, leeks, peas and beans are often used; sage, thyme and marjoram can be added; rice is sometimes used instead of pasta.
Soak the beans overnight. Slice the carrots, potatoes, turnip, onions and celery, and chop the tomatoes and cabbage. Heat the olive oil and cook the onions until soft and golden. Add the bacon cut in pieces, the garlic and the sprigs of parsley. Add the tomatoes and the wine, and leave to simmer for three minutes. Add the drained beans, cover with water or stock, season with salt and pepper and simmer for two hours. Add carrots and cook for fifteen minutes. Add turnip and potatoes. About fifteen minutes before serving time, add celery, cabbage and macaroni or spaghetti. Just before serving, remove the sprigs of parsley, and stir in the chopped basil and parsley. Serve with grated cheese.