Ingredients Jump to Instructions ↓

  1. 3 medium-size leeks, or 1 medium-size onion , chopped

  2. 2 cloves garlic , minced

  3. 3 tablespoons olive oil or salad oil

  4. 12 cups vegetable stock

  5. 16 0z. kidney beans undrained

  6. 8 cups prepared fresh vegetables (such as diced potatoes; sliced carrots, celery , zucchini, and crookneck squash; green beans cut in 1-inch lengths; corn, and shelled peas)

  7. 1/2 teaspoon each dry basil , oregano leaves, and dry rosemary

  8. 8 oz. tomato sauce or 1/4 cup tomato paste

  9. 1/2 cup elbow macaroni

  10. 2 cups shredded cabbage , spinach, or chard Salt and pepper About 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice. In a large pot, 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 sauce or 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.


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