A twist on good ole minestrone. Very tasty and good for you too. This asks for the beans to be drained and rinsed. I never drain the juice from beans going into a soup. It's far too much food value to wash down the drain.
In a large Dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.
Stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
To serve, ladle soup into bowls; sprinkle with Parmesan cheese.
Make-Ahead Tip: Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.