This is a classic minestrone that incorporates Savoy cabbage, borlotti beans, parmesan, and fresh herbs. My mother used to make similar soups when I was growing up and this version is one of my favorite comfort foods. I have developed a bit of an obsession for Rancho Gordo beans, and their borlotti beans are classic in a minestrone. I recommend you try their beans if you haven't already, but if you can't find borlotti beans, pinto beans or even kidney beans would do. Rancho Gordo's beans are fresher than most dried beans and don't need to cook as long so if you are not using them, soak the beans overnight first. Also, when we finish a block of fresh parmesan, I keep the rind in the refrigerator to use in soups. If you don't have one on hand, omit that ingredient and add a bit more cheese at the table.
garlic cloves, finely chopped
chopped flat leaf parsley
celery stalks, chopped
dried borlotti beans (or pinto or kidney beans soaked overnight)
28-ounce can San Marzano tomatoes with their juice, chopped
salt, plus more to taste
freshly ground pepper, plus more to taste