Minestrone

• 1 tablespoon olive oil, plus more for drizzling
• 1 onion, finely chopped
• 1 large leek, white and light green parts only, halved lengthwise, sliced crosswise into 1/4-inch-thick pieces, washed well and dried
• 1 carrot, sliced 1/4 inch thick
• 2 garlic cloves, minced
• 1 zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick
• 1/4 small head cabbage, halved lengthwise and shredded
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 1 can (14 1/2 ounces) diced tomatoes in juice
• Coarse salt and freshly ground pepper
• 1 can (19 ounces) kidney beans, drained and rinsed
• 4 ounces elbow macaroni
• Grated parmesan cheese, for garnish

1. In a large pot, heat the oil over medium.
2. Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes.
3. Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
4. Add tomatoes with their juice and enough water (about 6 cups) to cover vegetables by 1 inch.
5. Bring to a boil; reduce heat to a simmer.
6. Season with salt and pepper.
7. Cook until vegetables are tender and soup is thickened, about 10 minutes.
8. At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.
9. Bring to a simmer before proceeding.
10. Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes.
11. Season with salt and pepper.
12. To serve, ladle soup into bowls, then garnish with parmesan and drizzle with oil.

olive oil, onion, only, carrot, garlic, zucchini, head cabbage, rosemary, tomatoes, salt, kidney beans, elbow macaroni, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/minestrone-387920 (may not work)