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This is the kind of soup home cooks make on the Isle of Corsica.   It's one of those soups that has Corsican Souppretty much everything in the kitchen in it and it is delicious. 

I remember one of my customers who served in WWII told me he had this soup when he was in the region and how much he loved it.   He thanked me profusely because he had forgotten how good it was.

This is a very hearty and healthy soup.   It's perfect for cold days.  Grab a loaf of crusty bread and dive in!!

Recipe By     : Sitara
Serving Size  : 10   Preparation Time :3:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  lb.                dried navy beans -- soaked overnight
   3      tablespoons   extra virgin olive oil
   1      large           yellow onion -- chopped fine
   3      large           potato -- diced
   1      large           leek -- cleaned, trimmed, chopped
   1      small          zucchini -- diced
     1/4  large         green cabbage -- cored & chopped
   4      ounces       green beans -- chopped
   1      large          carrot -- sliced
   1      cup            diced tomato -- with juice
   2      teaspoons     marjoram
                        ham pieces and ends
   2      ounces        flat noodles or broken lasagna noodles
   1      tablespoon    garlic -- minced
   2      teaspoons     basil
   2      quarts         chicken stock

1.  Soak beans overnight in separate pan, drain and reserve for later.

2.  Heat oil in large pot over medium heat.  Add onions and leeks  and saute till becoming translucent.  

3.  Add stock, potatoes,  zucchini, cabbage,  green beans, carrots, tomatoes, marjoram and soaked beans and cook, stirring often until vegetables are soft.  

4.  Add ham pieces, increase heat to medium high and bring to a boil.  Reduce heat to medium low and simmer, stirring often until vegetables are very soft and soup is starting to thicken, about 1 hr..

3.  About 20 minutes before soup is finished cooking, add noodles, garlic and basil and cook, stirring often, until pasta is tender.  Check seasonings.  If soup becomes too thick thin with a little water or more stock.