(such as diced turnips and potatoes, sliced carrots, celery, zucchini, crookneck squash, green beans and peas)
2 cups cabbage, spinach or chard, shredded
1 1/2 tsp. dry basil
1/2 tsp. oregano leaves
1/2 tsp. dry rosemary
1/4 cup tomato paste
1/2 cup elbow macaroni (optional)
In a 6-quart kettle, cook leeks and garlic in oil for 5 minutes. Add vegetable stock, kidney beans with their juice, vegetables, basil, oregano and rosemary. Simmer for 30 minutes. Stir in tomato paste, elbow macaroni (optional), and simmer until macaroni is tender. You may then add shredded cabbage, spinach or chard, and cook unti it wilts. Sea Salt to taste, and add more seasonings if needed.