Preparation / Directions:
Trim root ends and tough outer leaves from leeks; slit each leek lengthwise, rinse between layers, then thinly slice.
In large pot, heat oil and broth on medium heat. Add leeks and garlic, stirring occasionally for 5 minutes. Add stock, beans with their liquid, vegetables, basil, oregano, and rosemary; bring to simmering.
Reduce heat; cover and cook for 30 minutes.
Stir in tomato paste, and macaroni and continue simmering for 15 minutes or until macaroni is tender. Add cabbage and cook, covered, until it wilts. Season with salt and pepper.
12 servings
Pass the parmesan at the table
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