|Dried red kidney beans||1⁄2 Pound|
|Olive oil||1 Tablespoon|
|Thinly sliced leeks||1 Cup (16 tbs)|
|Julienned carrot||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Minced fresh garlic||2 Tablespoon|
|Dried italian seasoning||2 Teaspoon|
|Canned chicken broth||21 Ounce (Two 10 1/2 Ounce Cans)|
|Water||5 Cup (80 tbs)|
|Canned whole tomatoes||29 Ounce, undrained and coarsely chopped|
|Elbow macaroni||1 Cup (16 tbs), uncooked|
|Coarsely shredded cabbage||2 Cup (32 tbs)|
|Thinly sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Frozen chopped spinach||5 Ounce, thawed (Half Of A 10 Ounce Package)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs)|
Sort and wash beans; place in a Dutch oven.
Cover with water to a depth of 2 inches above beans; let soak overnight.
Drain beans well; set aside.
Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in pan.
Crumble bacon, and set aside.
Add olive oil to pan; place over medium-high heat until hot.
Add.leeks and next 4 ingredients; saute until tender.
Stir in Italian seasoning and salt; saute 1 minute.
Stir in beans, chicken broth, and 5 cups water; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.
Stir in tomato, macaroni, cabbage, zucchini, and spinach.
Bring to a boil; reduce heat, and simmer 15 minutes.
Ladle into individual bowls.
Top each serving with 1 tablespoon cheese and crumbled bacon.