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VEGETABLE SOUP CASSEROLE 
4 tbsp. olive oil
2 tbsp. finely minced garlic
2 c. chopped yellow onions
1 c. cleaned (1 inch of green left on) chopped leeks
1 c. chopped carrots
1 c. chopped celery
2 c. chopped red bell pepper
2 sm. zucchini, halved lengthwise and cut in 1/4 inch slices
2 c. thinly slivered green cabbage
1 c. cooked chopped spinach, drained
1 c. drained and coarsely chopped peeled Italian plum tomatoes
1/4 c. chopped Italian parsley
1 tbsp. dried oregano leaves
1 tsp. dried basil leaves
Salt and black pepper, to taste
6 c. defatted chicken broth
1/2 c. dry white wine
1/4 c. freshly grated Parmesan cheese

Heat 1 tablespoon olive oil in a small skillet over low heat. Add garlic and cook for 1 to 1 1/2 minutes, until just starting to color. Remove from heat and reserve. Pour remaining 3 tablespoons oil in a 5 quart microwaveable casserole. Cook, uncovered, on High for 1 1/2 minutes. Add onions, leeks, carrots, and celery. Stir and cover. Cook on High for 5 minutes. Add bell pepper, stir and cook, covered 3 minutes.

Add zucchini and cabbage, stir and cook covered 6 minutes. Add spinach, tomatoes, parsley, oregano, basil, salt and pepper; stir well. Sprinkle top of vegetables with reserved garlic. In saucepan, heat broth and wine just to a boil. Pour over vegetables. Sprinkle with cheese, return to microwave. Cook, covered on High for 15 minutes. Remove cover, cook 15 minutes more. Let stand, covered, 10 minutes. Serve. Serves 10 to 12.

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