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
1/4 c. chopped parsley, herb
Salt and pepper to taste
Freshly grated Parmesan cheese

In a large 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.