This is a REALLY hardy soup – great for snowy winter nights.  It looks far more complicated than it really is.  The vegetables could be varied if you are missing something.
Ingredients:

• 4 ounces ditalini or small shells
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 Tab extra virgin olive oil
• 1 quart vegetable or chicken broth, homemade or canned
• 1 c dry white wine
• 1 prosciutto bone (because we all have one sitting around), or a few ounces diced prosciutto or another Italian cured meat (optional) or 1 lb Italian sausage
• 4 to 5 cabbage leaves, thinly sliced
• 1 carrot, thinly sliced
• 1 (14-ounce) can diced tomatoes, or about 2 cups diced fresh tomatoes
• 1 zucchini, sliced fairly thickly
• 3 to 4 ounces fresh spinach leaves, coarsely chopped, or 1/2 cup cooked and drained frozen chopped spinach
• Handful of green beans, cut into bite-sized pieces
• 1/4 cup fresh young peas, blanched, or frozen peas (no need to defrost)
• 1/2 cup cooked cannellini beans (canned are fine), drained
• Large pinch of thyme, either fresh or dried
• Salt and pepper to taste
• 1/2 c sun-dried tomatoes
• About 6 ounces fontina, Jack, provolone, young (medium) Asiago, or cave-aged Gruyère cheese, cut into thick, slab like slices (1/8 inch)
• 1/2 cup pesto, homemade or store-bought
  2 to 3 ounces Parmesan, pecorino, aged Asiago, or dry Jack cheese, grated

Directions: 

1. Cook the ditalini in a pot of rapidly boiling salted water until al dente.
2. Drain and set aside.
3. Brown the sausage.
4. Cut into 1/2 inch pieces and set aside.
5. Lightly saute the onion and garlic in the olive oil until softened, about 5 to 8 minutes.
6. Add the broth and white wine, and if using, the bone or prosciutto.
7. Cook for about 10 minutes.
8. Add the sausage, cabbage, carrot, and tomatoes and continue to cook for about 30 minutes, or until the vegetables are very tender, especially the cabbage.
9. Add the zucchini, spinach, green beans, and peas and cook for 10 to 15 minutes.
10. Add the cannellini and thyme.
11. Season with salt and pepper, if needed.
12. Into each bowl place a slab of cheese, then a big spoonful of the pasta and a dab of pesto.
13. Ladle the hot soup over it all.
14. Sprinkle the top with Parmesan or pecorino.
15. Serve at once!

Serves:  The recipe does not say, but it must be at least 12

Source:  Marlena Spieler’s Macaroni and Cheese, via Rich and Jenny Barkley