Minestrone Soup

• 3 medium size leeks, or 1 medium size onion, chopped
• 2 cloves garlic, minced or pressed
• 3 Tbsp. olive oil or salad oil
• 8 c. vegetable stock or cubes
• 1 can (1 lb.) kidney beans
• 6 c. prepared fresh vegetables, such as diced turnips and potatoes; sliced carrots, celery, zucchini and crookneck squash; green beans cut in 1-inch lengths and shelled peas
• 1/2 tsp. dry basil
• 1/2 tsp. dry oregano leaves
• 1/2 tsp. dry rosemary
• 1/4 c. tomato paste
• 1/2 c. elbow macaroni
• 2 c. shredded cabbage, spinach or chard
• salt and pepper
• 1/2 c. grated Parmesan cheese

1. Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
2. In a 6-quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
3. Add stock, beans, anything liquid, vegetables, basil, oregano and rosemary; bring to simmering.
4. Reduce heat; cover and cook for 30 minutes.
5. Stir in tomato paste and macaroni, continue simmering for 15 minutes or until macaroni is tender.
6. Add cabbage and cook, covered, just until it wilts (about 5 minutes).
7. Season to taste with salt and pepper.
8. Pass parrue sauce at the table.
9. Makes eight 2-cup servings.

leeks, garlic, olive oil, vegetable stock, kidney beans, fresh vegetables, basil, oregano, rosemary, tomato paste, elbow macaroni, cabbage, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428891 (may not work)