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Prepare the vegetable stock. Can be done up to 3 days in advance. (click on link for recipe)
Cover the beans with water in a bowl and let soak overnight.
Drain the beans, rinse, place in a pot, and cover with a couple of inches of water. Add about 1 tsp of salt. Bring to a boil and then simmer for 1 hour, or until the beans are tender. Remove from heat, drain, and set aside.
Heat the oil over medium heat in a large pot or Dutch oven. Add the onions, carrots, celery, and leek and sauté until starting to soften, about 15 minutes.
Stir in the garlic, parsley, and basil and cook for 1 minute.
Add the paste (with water) and stir until the vegetables are coated, about another few minutes.
Add the tomatoes (1 can undrained and 1 can drained). Stir in the cabbage, zucchini, vegetable stock (8 to 9 cups), salt, and pepper. Bring to a strong simmer and then lower the heat and simmer on low for 45 minutes.
Stir in the prepared beans and pasta and cook, stirring occasionally, until the pasta is soft and cooked.
Serve with grated Parmesan as garnish.