I found this recipe online at Fresh Direct . They got it from "Good and Garlicky, Thick and Hearty, Soul Satisfying, More-Than-Minestrone Italian Soup Cookbook" by Joe Formularo. I have tweaked it from the original to suit my taste, but he original credit goes to Joe Famularo. I'll give you my version because I like it better.
Heat oil in large soup pot over medium- high heat. Add the bacon/ pancetta, onion and sauté until the bacon/ pancetta is browned, about 2-3 minutes.
Add the tomatoes, parsley, basil, basil and stock. If using, add knuckle of beef. Bring to a boil, and reduce heat to very slow but steady simmer. Cook , covered, for 1 1/2 hours, uncovering every 20 to 30 minutes to stir.
Add beans, potatoes, carrots, celery and cabbage. Cook covered 30 minutes more.
Add cauliflower, rice/barley, fresh peasand cook, covered until vegetables are tender, 20 minutes. If using frozen peas, do not add them until last 5 minutes of cooking. Season with salt and pepper
Turn off heat and allow soup to mellow, anout 15 minutes. Stir in half the grated cheese, then ladelphia soup into warmed bowls and serve, pass remaining cheese.
If using beef knuckle, shred witf fork and add to soup