Method

1. Soak the dried bean mix overnight. Then cook for 45 minutes (or until soft) in 2 litres of water.
2. In a separate non-stick pan sauté onion, garlic, celery, carrot and parsley in ½ cup good olive oil, until all soft. Add tomato paste and cabbage then season with salt and pepper.
3. Add the mixture to cooked beans and water with pasta and rice. Refill some water if required (which is likely).
4. Cook 20-30 minutes further testing for taste. Add seasoning as required.
5. Garnish with grated fresh parmesan and chopped parsley.