Pasta, Roman Style

1 c Parsley sprigs, minced
2 cl Garlic, minced
1 lg Onion, minced
3 Green onions, minced
2 Radishes, minced
2 md Carrots, minced
3 tb Fresh basil leaves, minced
1 c Chicken stock
3 lg Tomatoes, chopped
3 c Shredded cabbage
2 md Zucchini, chopped
2 c Cooked cannellini beans
1/2 lb (to 1lb) cooked rigatoni
1/4 c Grated Parmesan

Cook minced vegetables in 1/4 cup of the stock in soup pot until soft. Add tomatoes, stock, cabbage, zucchini and beans. Simmer 5 minutes. Toss pasta with cheese. Add to vegetables, mix and serve.

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