After shredding the cabbage, transfer it to a bowl, sprinkle a teaspoon of sea salt over it, combine well, and set it aside.

In a flat round bottomed wok, heat two tablespoons of olive oil over medium-heat, and fry the onion and celery for 5 minutes or so until soft and fragrant, then transfer to a Dutch Oven or soup pot.

Add two tablespoons of extra virgin olive oil to the wok, then the shredded white cabbage, combine well, and fry for 5 minutes or so, stirring occasionally, then transfer to the soup pot.

Pour a litre of vegetable stock (or stock of choice) and a litre of water into the pot, turn on the heat to high, add the diced potatoes, a teaspoon of sea salt, bring to a boil, then turn down to low to simmer.

To the soup spot, add the finely diced zucchini, drained can of butter beans, white pepper, garlic powder, and rind of Parmigiano Reggiano, stir to combine, and simmer for ten minutes.

In a separate pot, boil a litre of water, add a teaspoon of sea salt, cook the cup of macaroni until al dente, then drain and set aside.

To the soup pot, add the green beans, stir to combine, and simmer for another few minutes, then add the peas, stir to combine and simmer for a final few more minutes or so until the peas are just done.

Add the macaroni and chopped fresh dill to the soup pot, stir to combine, and taste the soup, adjusting the seasoning as needed.

Ladle the soup into bowls, sprinkle on some grated Parmigiano Reggiano or Pecorino Roman, cracked black pepper, and a little more fresh dill if desired, and serve immediately with toasted sourdough.