Garden Fresh Minestrone

12 servings 

• 3 medium leeks, chopped (or 1
     medium chopped onion)
• 2 cloves minced garlic
• 1 Tablespoon olive oil
• 2 Tablespoons Vegetable broth
• 8 cups Vegetable Broth
• 1 16 oz. can red kidney beans,
     including their liquid
• 6 cups frozen italian mixed vegetables
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/4 cup canned tomato paste
• 1/2 cup elbow macaroni
• 2 cups cabbage, shredded, or
     spinach, or chard
•    salt and pepper
•    freshly grated parmesan cheese

In large pot, heat oil and broth on medium heat. Add leeks and garlic, stirring occasionally for 5 minutes. Add stock, beans with their liquid, vegetables, basil, oregano, and rosemary; bring to simmering.

Reduce heat; cover and cook for 30 minutes.

Stir in tomato paste, and macaroni and continue simmering for 15 minutes or until macaroni is tender. Add cabbage and cook, covered, until it wilts. Season with salt and pepper.

Pass the parmesan at the table

About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

Bon appetit!