Minestrone

• 6 c. water
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 large leeks (white and 1 inch of green part)
• 1 1/2 c. carrots, chopped (2 large)
• 2 1/2 c. (1/2 lb.) green beans, cut into 1-inch pieces
• 1 large, unpeeled potato, diced
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can Italian-style stewed tomatoes (not drained)
• 2 c. unpared zucchini, sliced thin (1/2 lb.)
• 1/2 c. cabbage, finely shredded
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 c. small pasta, cooked (more if fresh is used)
• 2 Tbsp. dried parsley
• 1 tsp. dried basil
• Parmesan cheese for garnish

1. Boil water.
2. Heat oil in skillet and add onion, garlic, leeks, carrots and green beans.
3. Saute vegetables over low heat for about 6 minutes.
4. Add sauteed vegetables to boiling water.
5. Also, add potatoes, tomato sauce and stewed tomatoes.
6. Bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes.
7. Add zucchini, cabbage, beans and pasta.
8. Bring soup back to a boil. Reduce heat and simmer 5 to 10 minutes.
9. Add parsley and basil. Adjust seasoning with salt and pepper to taste.
10. Garnish servings with Parmesan cheese.

water, olive oil, onion, garlic, leeks, carrots, green beans, potato, tomato sauce, italianstyle stewed tomatoes, unpared zucchini, cabbage, kidney beans, pasta, parsley, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702664 (may not work)