Minestrone - cooking recipe

Ingredients

6 c. water
2 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 large leeks (white and 1 inch of green part)
1 1/2 c. carrots, chopped (2 large)
2 1/2 c. (1/2 lb.) green beans, cut into 1-inch pieces
1 large, unpeeled potato, diced
1 (15 oz.) can tomato sauce
1 (15 oz.) can Italian-style stewed tomatoes (not drained)
2 c. unpared zucchini, sliced thin (1/2 lb.)
1/2 c. cabbage, finely shredded
1 (15 oz.) can kidney beans, drained and rinsed
1 c. small pasta, cooked (more if fresh is used)
2 Tbsp. dried parsley
1 tsp. dried basil
Parmesan cheese for garnish

Preparation

Boil water.
Heat oil in skillet and add onion, garlic, leeks, carrots and green beans.
Saute vegetables over low heat for about 6 minutes.
Add sauteed vegetables to boiling water.
Also, add potatoes, tomato sauce and stewed tomatoes.
Bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes.
Add zucchini, cabbage, beans and pasta.
Bring soup back to a boil. Reduce heat and simmer 5 to 10 minutes.
Add parsley and basil. Adjust seasoning with salt and pepper to taste.
Garnish servings with Parmesan cheese.