Minestrone Soup

This is a great recipe for Minestrone, with many ingredients for many guests.

Yield: 6-10 servings

5 tablespoons olive oil
5 cloves garlic, minced
1 onion, minced
1/2 small cabbage, shredded
2 leeks-white part only-cleaned and sliced
1 cup canned white beans
1 cup sliced frozen carrots
2 potatoes, scrubbed and diced
2 15-ounce cans diced tomatoes
1 can tomato paste
6 cups water or stock
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 or 2 zucchini, sliced thin
3/4 cup frozen green beans
1/4 cup frozen peas
2 cups cooked ditalini or other small pasta
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 cup freshly grated Parmesan

1. Heat oil in a skillet and add garlic, onion, leeks, and cabbage. Cook over medium heat for about 10 minutes, stirring frequently.
2. Add contents of skillet plus remaining ingredients (except Parmesan) to a pot on high heat.
3. Bring to a boil then drop heat to a simmer for 30 minutes or until heated through.
4. Stir in Parmesan cheese and serve.

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