Do the following three steps at the same time:
Rinse and drain the split peas and barley. Place in a medium sauce pan with 2 quarts water and bring to a boil. Boil for one hour. Drain.
Rinse lima beans. Place in a medium sauce pan with 5 cups water and bring to a boil. Boil for one hour then mash. Note: the water should be almost gone when cooking is done. If you find you need to add more water, do so one cup at a time so there is not too much water when boiling is complete.
Rinse red beans. Place in a medium sauce pan with 7 cups water and bring to a boil. Boil for one hour and 15 minutes. (See note for lima beans about adding more water if needed). Drain and set aside.
In a large stock pot add split peas, barley (or rice if using that), celery, chard, cabbage, kombu seaweed (if using) and leek with 5 quarts of water. Bring to a boil and then reduce heat to a simmer over low heat.
In a large frying pan on medium-high heat combine salt pork, onion and garlic stirring frequently until browned (10-15 minutes).
Add tomato puree, tomatoes. Cook a few minutes to combine and then add to the stock pot.
Add red beans. Simmer 30 minutes from time of adding the pork/tomato ingredients.
Add mashed lima beans, salt, pepper, dry basil to stock pot. Cook for an additional 30 minutes.
Add the vegetables and cook an additional 30 minutes.
Cook the pasta as instructed on the package; drain. Add to the soup 5 minutes before serving! Top with freshly grated Parmesan cheese.