Italian Minestrone

Ingredients

• 1 tablespoon basil dried whole
• 2 cups coarsely cabbage shredded
• 1 cup julienne-cut carrot 
• 0.5 cup celery sliced
• 21 ounce chicken broth low-sodium canned
• 1 cup elbow macaroni uncooked
• 2 tablespoons parsley fresh minced
• 10 ounce pkt spinach frozen thawed chopped
• 1 tablespoon garlic fresh minced
• 0.1 teaspoon ground pepper red
• 1 cup leeks thinly sliced
• 29 ounce no-salt-added tomatoes whole undrained coarsely chopped canned
• 1 tablespoon olive oil 
• 0.5 teaspoon oregano dried whole
• 0.3 cup parmesan cheese freshly grated
• 0.5 pound kidney beans dried red
• 0.3 teaspoon salt 
• 0.5 teaspoon thyme leaves dried whole
• 5 cups water 
• 1.5 cups zucchini thinly sliced

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight.
2. Drain beans well; set aside.
3. Add olive oil to pan; place over medium-high heat until hot.
4. Add leeks and next 4 ingredients; saute until tender. Stir in basil and next 4 ingredients; saute 1 minute. Stir in beans, 5 cups water, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.
5. Stir in tomato and next 4 ingredients. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 teaspoon cheese.