3 tbsp. olive oil
2 leeks, chopped
1 onion, chopped
1 garlic clove, minced
2 carrots, sliced
2 celery stalks, sliced
1 (1 lb. 12 oz.) can Italian style tomatoes
7 c. chicken broth
1 c. dry white wine or water
1 tbsp. Worcestershire sauce
1 tsp. basil
1 tsp. oregano
1 bay leaf
2 sm. zucchini, sliced
1/2 sm. cabbage, shredded
1 c. cooked chick peas
1 c. cooked kidney beans
1/2 c. pasta (elbow macaroni, tiny shells, or spaghetti broken in 1" pieces)
1/4 c. chopped parsley
Herb salt & pepper to taste
Fresh grated Parmesan cheese

In a kettle saute leeks, onions and garlic in oil until soft. Stir in carrots and celery and cook 2 minutes longer. Add tomatoes, chicken broth, wine or water and seasonings. Cover and simmer 1 hour. Add zucchini, cabbage, chick peas, kidney beans and pasta. Simmer 20 minutes or until pasta is cooked. Stir in parsley and season with herb salt and pepper. Ladle into large soup bowls and sprinkle each serving generously with Parmesan cheese.