Minestrone

Directions

1. 1
   In a large pot, heat the oil over medium.
2. 2
   Add onion, leek, carrot, and garlic; cook, stirring frequently, until onion is translucent, 3 to 4 minutes.
3. 3
   Stir in zucchini, cabbage, and rosemary; cook, stirring, until vegetables are coated, 1 to 2 minutes.
4. 4
   Add tomatoes with their juice and enough water (about 6 cups) to cover vegetables by 1 inch.
5. 5
   Bring to a boil; reduce heat to a simmer.
6. 6
   Season with salt and pepper.
7. 7
   Cook until vegetables are tender and soup is thickened, about 10 minutes.
8. 8
   At this point, soup can be refrigerated up to 2 days in an airtight container; let cool completely before storing.
9. 9
   Bring to a simmer before proceeding.
10. 10
    Stir in beans and pasta; cook until pasta is al dente, 10 to 15 minutes.
11. 11
    Season with salt and pepper.
12. 12
    To serve, ladle soup into bowls, then garnish with parmesan and drizzle with oil.