Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   2                    onions -- diced
   2                    carrots -- chopped
   2                    leeks -- whites only chopped
   2      stalks        celery -- chopped
   2                    potatoes -- diced
   1      cup           dry beans -- soaked and cooked
                        but still hard
   1      large         eggplant -- skinned and diced
   2      cups          hot chicken broth
   4      cups          boiling water
                        salt and pepper
   2                    tomatoes -- diced
   1 1/2  cups          cabbage -- diced
   1 1/2  cups          spinach -- diced
   1 1/2  cups          zucchini -- diced
     3/4  cup           pasta -- raw
   3      tablespoons   pesto -- heaping
                        -----pesto-----
   1 1/2  cups          fresh basil leaves
   1                    garlic clove
                        parmesan or Romano cheese
   3      tablespoons   pine nuts or walnuts
     1/2  cup           olive oil

Preparation:

In olive oil sauté‚till soft onions, leeks, carrots, celery, and potatoes. Add dry beans, eggplant and cook down. Add chicken broth, water, salt, pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce. Courtesy of Ciao Italia cookbook.