Preparation / Directions:
Melt butter in large soup pot. When melted, add minced garlic and let saute for a minute, then add leek, onion, green and red bell peppers and carrots. Simmer, covered, for 10-15 minutes to wilt vegetables. Add tomatoes, potatoes, celery, cabbage, squash, stock and spicy V-8. Bring to a boil, stirring occasionally. Add red and white beans, corn, green beans and garbanzos, and bring to a slow boil again. Add salt, pepper, oregano, basil, crushed red pepper, wine and parsley. Let simmer for 1/2 hour.
In a separate pot, bring 2 quarts water to a boil. Cook pasta until almost done (do not overcook). It will continue to soften in the soup.
Drain pasta thoroughly and add to soup.
Serve with Italian bread and garnish with grated cheese and chopped parsley.