Garden Fresh Minestrone
|Leeks/1 medium size onion, chopped||3 Medium|
|Garlic||2 Clove (10 gm) (Minced / Pressed)|
|Olive oil/Salad oil||3 Tablespoon|
|Vegetable stock||8 Cup (128 tbs)|
|Kidney beans||1 Can (10 oz)|
|Vegetables||6 Cup (96 tbs), prepared|
|Oregano leaves||1⁄2 Teaspoon|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Elbow macaroni||1⁄2 Cup (8 tbs)|
|Shredded cabbage/Spinach/ chard||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
In a 6 quart kettle over medium heat, cook leeks and garlic in oil, stirring occasionally, for 5 minutes.
Add stock, beans and 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, just until it wilts (about 5 more minutes).
Season to taste with salt and pepper.
Pass Parmesan at the table.