Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | White beans; dried soaked |
| 5 tablespoons | Olive oil |
| 5 cups | Garlic; minced |
| 1 each | Onion; minced |
| 2 eaches | Leeks; white part sliced |
| 2 eaches | Carrot; sliced |
| ½ each | Sm Cabbage; shredded |
| 2 eaches | Potato; diced |
| 1 pounds | Tomato; sliced |
| 1 each | Sm Tomato paste |
| 6 cups | Water |
| ¼ teaspoon | Celery seed |
| 1 each | Bay leaf |
| 1 teaspoon | Oregano |
| ½ teaspoon | Thyme |
| 1 x | Sea salt; to taste |
| 1 x | Pepper; to taste |
| 1 teaspoon | Basil |
| 1 each | Zucchini; sliced thin |
| ¾ cup | Green beans; trimmed and cu |
| ¼ cup | Peas |
| 4 ounces | Spaghetti; broken |
| 4 tablespoons | Parsley; chopped |
| 1 cup | Parmesan cheese; fresh grat |
In heavy-bottomed soup pot, heat oil add garlic, onion, leeks, carrots, and cabbage. Saute, stirring over medium heat, about 10 minutes. Add presoaked beans, potatoes, tomatoes, tomato paste, water/stock, celery seed, Parmesan rind, bay leaf, oregano, thyme, and *dried* basil (fresh basil should be added at the end of the cooking. Bring to a boil, reduce heat, cover, and simmer 2 hours, or until beans are tender.
Remove Parmesan rind and bay leaf. Add salt and freshly ground pepper to taste, zucchini, green beans, peas, and spaghetti and cook another 15 minutes.
Adjust seasonings. Stir in parsley and fresh chopped basil and serve, topping each bowl with a generous amount of freshly grated Parmesan.
This freezes well. From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 FROM: D PILEGGI (TDJR42A)