For the minestrone

Place a pot over medium to high heat and add the olive oil. Add the onions, celery, carrots, peppers, cabbage, and garlic and sweat until the onions are translucent about 15 minutes. Season with salt and add the tomato concasse, stock, salt, and pepper. Simmer until the vegetables are tender, 25 to 30 minutes. Do not overcook. Add the chickpeas, black-eyed peas, zucchini and pasta and cook for 5 more minutes. The soup is ready to be served, or it may be rapidly cooled and stored for later service

For the garnish

Serve with the grated parmesan.