Minestrone Soup - cooking recipe

Ingredients

1/2 c. extra virgin olive oil
2 large Spanish onions, cut up
6 cloves garlic, cut up
4 carrots, peeled and cut
3 large stalks celery, cut
1 1/2 tsp. salt
1 medium head cabbage, cut
10 large kale leaves, cut
1/2 tsp. thyme
4 bay leaves
3 qt. water
1 (28 oz.) can plum tomatoes, broken up with liquid
1 (16 oz.) can chickpeas with liquid
1 c. small pasta (shells)
black pepper and salt

Preparation

Pour olive oil into 10-quart pot.
Add onions, garlic, carrots, celery and 1/2 teaspoon salt.
Cook on low heat until onions are wilted but not brown.
Add cabbage, kale, thyme, bay leaves and rest of salt.
Increase heat; cook for 1 minute, stirring constantly.
Add water, tomatoes and chickpeas; bring to boil.
Lower heat; simmer, covered, for 45 minutes.
Add pasta; cook until done.
For thicker soup, reduce water.
Add 1/4 cup Marsala, Port, sherry or vermouth before serving.
Sprinkle parsley (fresh); grate Parmesan cheese over top.