2 med. leeks
1 chopped onion
1 minced garlic cloves
3 tbsp. olive oil
2 sliced carrots
2 sliced celery sticks
28 oz. can plum tomatoes or fresh equivalent
7 c. chicken broth
1 can water or wine
1 tbsp. Worcestershire sauce
1 tsp. dry basil
1 tsp. dry oregano
1 bay leaf
2 sliced zucchini
1/2 sm. head cabbage
16 oz. canned kidney beans
1/2 c. dry pasta
1/4 c. chopped parsley
Herb salt & pepper to taste

Note: Other vegetables in season may be substituted, but cabbage and onions should never be omitted. Fresh herbs may be used but add near the end of cooking with the parsley and use 2 tablespoons fresh chopped herbs to equal 1 teaspoon dried.

In a 1 gallon kettle saute leeks, onions and garlic in oil until soft. Add carrots and celery. Cook for 2 minutes. Add tomatoes, broth, wine, Worcestershire and dry herbs. Cover and simmer for 1 hour. Add zucchini, cabbage, beans and pasta (and fresh herbs if used). Simmer for 20 minutes. Stir in parsley and season with herb salt. Serve with Parmesan cheese and crusty bread. Freezes well.